Homemade Zucchini Tacos with Roasted Chickpeas and Pumpkin Served with Dill Guacamole

I couldn't wait till Taco Tuesday, so let's do Taco Monday! Actually, we had these babies yesterday ;) But anyway, what does it matter. Any day is a good day to make some colorful tacos, right? *

Ingredients (serves 2)

2 cups salad greens
1.5 cup shredded red/purple cabbage

For the zucchini tacos (makes 6 tacos)

1 cup grated zucchini, make sure to squeeze as much liquid out of the grated zucchini and pack tightly for measuring
1 egg (flax or chia egg for vegans works too)
½ cup flour
1 tsp dried oregano
Sea salt and black pepper to taste

FYI: check out my previous post if you want to make a flax or chia egg.

Roasted pumpkin and chickpea mix

1.5 cup cooked chickpeas
2 cups pumpkin, cubed
½ bell pepper, sliced
½ onion, sliced
Dried oregano and thyme to taste
Sea salt and black pepper to taste

Dill avocado sauce

1 avocado
2 clove of garlic
1 small lime, juice only
1 small tomato, roughly chopped
⅓-½ cup fresh chopped dill
Drizzle of extra-virgin olive oil
Sea salt and black pepper to taste

Directions

Preheat oven to 180C or 355F. Line a baking sheet with parchment paper or a silicone mat.
In a mixing bowl, combine all zucchini taco ingredients. Use your fingers or a fork and mix until it comes together. If there was still a lot of moisture in your zucchini you may want to add more flour when the dough is too wet.

Divide the dough into 6 balls and press into circles. Bake for 20-30 minutes. Or until crisp and browned.

Meanwhile, add all roasted veggie ingredients to another baking sheet. Drizzle with oil and season with herbs. Toss to coat and roast for 20-30 min

In a blender or food processor, combine all avocado sauce ingredients. Process until smooth. Taste and adjust seasoning if necessary.

Cut red cabbage and shred salad greens. When the veggies and tacos are cooked, assemble to your liking!

Bon appetit!!

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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