No-Fish Tacos

Ingredients:

Directions:

1. Cut the stem ends off each zucchini, cut each zucchini in half to make two even pieces about 3-4 inches in length. Next, slice each piece lengthwise into fourths to create four equal fillets about 1/4th inch thick each.
2. Mix together the flour, garlic powder, onion powder, sea salt and black pepper salt in medium mixing bowl. Add the beer and mix well, set-aside to rest for 30 minutes.
3. Combine the vegan mayonnaise and lime juice in a small bowl and set aside. Prepare the cabbage, avocado, lime wedges, sprigs of cilantro, and Pico de Gallo and set aside.
4. Warm the tortillas by wrapping them in foil and placing them in a 350 degree oven for 10-15 minutes or heat them individually on a flat grill a minute or two on each side. Prepare the tortillas while frying the zucchini fillets and keep them warm.
5. Pour about 1/2 an inch of canola or vegetable oil in a medium frying pan. Heat to just a touch below full heat. Drop a sample of the batter in the oil, when it bubbles vigorously it’s ready.
6. Using tongs dip the zucchini fillets in the batter and coat them evenly one at a time. Transfer 4-5 pieces into the frying pan and cook them in batches for best results. Turn the fillets once or twice for even browning. Cook about 3-5 minutes then transfer the fillets to a paper towel lined plate to absorb any extra oil.
7. Build the tacos by placing one or two fillets in each heated corn tortilla, add a spoonful of white sauce then top with shredded cabbage, pico de gallo, avocado or guacamole, another drizzle of white sauce and a sprig of cilantro. Serve with a wedge of lime.
8. Grill instead of Fry: Zucchini fillets can also be grilled instead of fried. Coat them with a light amount of oil then cover them with a dry seasoning rub and grill a few minutes on each side.
9. *Note:
10. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]