Ingredients
The following ingredients have 4 Servings
- 1 lb zucchini
- 3/4 cup AP gluten free flour
- 3/4 cup almond milk
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1 cup gluten free bread crumbs (seasoned with salt and pepper)
- 2 cups shredded kale
- 2 cups shredded carrots
- 2 cups shredded purple/red cabbage
- 1/4 cup apple cider vinegar
- 1 tablespoon coconut sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
- 1/4 cup thick vegan greek yogurt or mayo
- 1 teaspoon lime juice
- 1/2 tsp finely minced garlic
- sea salt and ground black pepper to taste
- 1 chipotle chili in adobo (finely minced (optional, adds lots of spice and flavour))
- 1/2 teaspoon paprika
- 1 tablespoon almond milk
- 3/4 of a small jalapeño (sliced (about 1 1/2 teaspoons) (optional))
- Pickled onions (optional)
- 1/2 ripe avocado (sliced)
- 2 tablespoons parsley (chopped)
- 2 limes (sliced into wedges for garnish and fresh squeeze over tacos)
