Go Back
Crispy zucchini tacos topped with blue cheese and garnished with fresh herbs.
Print Recipe

Crispy Zucchini & Blue Cheese Tacos

These Crispy Zucchini & Blue Cheese Tacos are a delightful marriage of crispy zucchini, tangy blue cheese, and a creamy yogurt dressing, all wrapped in soft tortillas, perfect for summer evenings.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: Fusion, Mexican
Keyword: Blue Cheese Tacos, Crispy Zucchini Tacos, easy tacos, Summer Tacos, Vegetarian Tacos
Servings: 6 tacos
Calories: 300kcal

Ingredients

For the Crispy Zucchini

  • 2 medium zucchinis Sliced into thin ribbons
  • 1/2 cup all-purpose flour For dusting the zucchini
  • 1 large egg Beaten, to bind the flavors
  • 3/4 cup panko breadcrumbs For the crispy outer layer
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt For balancing flavors
  • 1/4 tsp black pepper
  • 2 tbsp olive oil For frying the zucchini

For the Yogurt Dressing

  • 1/2 cup Greek yogurt Creamy and tangy
  • 1 tbsp lemon juice Adds a refreshing kick
  • 1 tsp honey Balances the tang
  • 1/2 tsp Dijon mustard Enhances the dressing
  • 1/2 tsp garlic powder For flavor
  • 1/4 tsp salt For seasoning the dressing
  • 2 tbsp water To thin the dressing, if needed

For Assembling

  • 6 small flour or corn tortillas To hold the fillings
  • 1/2 cup crumbled blue cheese Adds a rich flavor
  • 1/2 cup shredded purple cabbage Optional, for crunch
  • Fresh cilantro for garnish Adds freshness
  • Lime wedges For serving

Instructions

Crisp the Zucchini

  • Set up a breading station with flour in one bowl, beaten egg in another, and panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and black pepper in a third.
  • Dredge each zucchini ribbon in flour, dip into the egg, and coat with the seasoned panko mixture.
  • Heat olive oil in a pan over medium heat and lay the breaded zucchini ribbons in the pan, cooking until golden brown, about two minutes per side.
  • Remove them and drain on paper towels.

Make the Yogurt Dressing

  • In a small bowl, whisk together Greek yogurt, lemon juice, honey, Dijon mustard, garlic powder, and a pinch of salt.
  • Adjust the consistency with water as needed.

Assemble the Tacos

  • Warm tortillas in a dry skillet or microwave.
  • Layer crisp zucchini ribbons, crumbles of blue cheese, and shredded purple cabbage in the tortillas.
  • Drizzle with yogurt dressing and top with fresh cilantro.

Serve & Enjoy

  • Serve the tacos on a platter with lime wedges for an extra zing.

Notes

Fry in batches to avoid overcrowding. Maintain the oil temperature to prevent soggy zucchini. For a lighter version, consider baking instead of frying.