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Cinco de Mayo is almost upon us!
For me, that means tacos and cervezas.
Although, who am I kidding? I definitely do not need a holiday for those two things. But the holiday certainly does give a good excuse to consume them, doesn’t it?
So gather some friends and family, some ice cold beers, and get ready to make some tacos.
We’re changing things up a bit to make some plant-based tacos for this Cinco de Mayo. But don’t worry. These tacos are so delicious that I promise you won’t miss the meat.
And since it is a holiday and all, we’re not making them too healthy.
These Beer Battered Zucchini Tacos are composed of crisp, golden fried zucchini, a creamy avocado yogurt crema, and a spicy-and-tangy carrot-jalapeno slaw.
The zucchini take a bath in a light beer batter that comes together in seconds and creates a perfectly crisp and flavorful shell.
To complement my Cinco de Mayo festivities I chose two of my favorite beers: Corona Light and Modelo Especial.
Both of these beers are certainly no stranger to my family. My dad pretty much only drinks Corona Light and my Honduran husband first introduced me to Modelo Especial quite a long time ago.
They also instantly remind me of one of my favorite places to go when I lived in San Diego. There was this Mexican seafood restaurant that was kind of a hidden gem; it was a small hole-in-the-wall but was extremely popular with the locals. We would grab a seat at the bar and order oyster tacos and a Michelada made with Modelo Especial or a cold Corona with lime.
Both of these beers go incredibly well with your Cinco de Mayo spread. Corona Light is the perfect light and refreshing summer drink. (And only 99 calories!) The easy-drinking beer has a fruity, honey aroma that pairs nicely with a slice of citrus or with spicier food. Modelo Especial is also characterized by an orange blossom honey and herb aroma; the Pilsner-style beer has a lovely crisp finish that lends itself well to Mexican-inspired flavors.
You could use either Corona or Modelo in your beer batter. Both work really well.
Be sure to cut the zucchini into thick, even slices. I use a medium-large zucchini and cut it in half, then cut each half lengthwise and into thirds. They fry perfectly and cook through while maintaining their integrity.
Crema, usually made from sour cream and mayo, gets a twist here. An avocado is blended with Greek yogurt, cilantro, and lime juice to form a creamy, cool, and addicting sauce. A really simple cilantro, carrot, and jalapeno slaw adds a bit of heat and some texture to these beer battered zucchini tacos.
I hope that you’ve enjoyed this Beer Battered Zucchini Tacos post! Be sure to incorporate Corona and Modelo in your Cinco de Mayo festivities! How do you celebrate Cinco de Mayo? What’s your favorite kind of taco? Let me know in the comments below! Cheers!
Beer Battered Zucchini Tacos with creamy avocado yogurt crema and cilantro-jalapeno slaw is a fun and delicious plant-based addition to Taco Tuesday.
For the Beer Battered Zucchini:
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- Pepper, to taste
- 1 cup cold beer (I used Corona)
- 2 medium-large zucchini
For the Avocado Yogurt Crema:
- 1 ripe avocado
- 1 cup plain Greek yogurt
- 1/4 cup roughly chopped cilantro
- 1 lime, juiced
- 1/2 teaspoon sea salt
For the Carrot-Jalapeno Slaw:
- 2 cups shredded carrots
- 1 jalapeno, sliced (keep some seeds for extra heat)
- 1 teaspoon avocado oil
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1/2 cup chopped cilantro
- Corn tortillas
For the Crema:
- Combine all of the ingredients in a food processor and blend until smooth and creamy. Refrigerate until ready to use. *Can be made the day before.
For the Slaw:
- Combine the carrots, jalapeno, avocado oil, lime juice, sugar, cumin, salt and pepper. Toss thoroughly until combined. Refrigerate until ready to use, and toss in the cilantro right before use.
For the Zucchini:
- Heat a deep-sided pot over medium heat with 1 inch of oil until it reaches 350-375 degrees.
- In the meantime, prepare the batter. Whisk all of the dry ingredients together and pour in the beer last. Mix until combined and let rest 10 minutes. The batter should be the consistency of a thick pancake batter.
- Slice the zucchini into thick, even spears. Toss the zucchini into a bit of flour, and then coat in the beer batter. Fry the zucchini until evenly brown and golden on each side. Drain very well on paper towels.
- Warm the corn tortillas. Assemble the tacos with one or two zucchini spears (depending on size) topped the crema and slaw. Enjoy!