Crispy Zucchini Tacos with Cherry Pepper Crema.

INGREDIENTS

for the zucchini:

large zucchini squash, cut into 2-inch long pieces

large eggs

1 cup

seasoned panko bread crumbs

1 tbsp

flour

1 tsp

chili powder

1/4 tsp

salt

1/4 tsp

pepper

3 tbsp

coconut oil

cherry pepper crema:

1/4 cup

plain greek yogurt

1/4 cup

half and half

lime, juiced

2 tbsp

diced cherry peppers (plus extra, for spreading on the tortillas if you wish)

for the tacos:

small corn (or flour!) tortillas, warmed

cherry tomatoes, quartered or halved

shredded red cabbage

thinly sliced radish

thinly sliced scallions

fresh cilantro

crumbled queso fresco cheese

lime wedges