• Zucchini (2 medium, sliced into thin rounds): Provides a crunchy filling for the tacos.
  • Slice thinly for faster cooking and extra crispiness.
• Black Beans (1 can, drained and rinsed): Adds heartiness and protein to the tacos.
  • You can use pinto beans or kidney beans as a substitute.
• Panko Breadcrumbs (1 cup): Creates a crispy coating for the zucchini.
  • Use gluten-free breadcrumbs if needed.
• Flour (½ cup): Helps the breadcrumbs stick to the zucchini.
  • You can use almond or gluten-free flour as a substitute.
• Eggs (2, beaten): Binds the breadcrumbs to the zucchini slices.
  • For a vegan version, use a flax egg mixture.
• Taco Seasoning (2 tablespoons): Adds bold flavor to the black beans.
  • Use store-bought or homemade taco seasoning.
• Corn Tortillas (8 small): Soft tortillas that hold the fillings.
  • Substitute with flour or gluten-free tortillas if preferred.

Avocado Dipping Sauce:

• Avocado (1 large, ripe): Adds creaminess to the sauce.
  • Ensure the avocado is ripe for the best texture.
• Greek Yogurt (¼ cup): Adds tang and richness to the sauce.
  • Use plant-based yogurt for a dairy-free version.
• Lime Juice (2 tablespoons): Brightens the flavor of the sauce.
  • Use freshly squeezed lime juice for the best taste.
• Garlic (1 clove, minced): Adds savory depth to the sauce.
• Cilantro (2 tablespoons, chopped): Adds freshness to the sauce