This post may contain affiliate links. If you purchase a product using one of our affiliate links we will receive a small commission from your purchase which helps us to provide this website as a service to you for free. We appreciate your support!

This recipe for zucchini tempura tacos is what the late Bob Ross would call, a “happy little accident.” Sometimes the best recipes start out that way, though.

Last year, while we were under quarantine, we began ordering fresh produce from a local farm. In one of the boxes, we elected to add on a recipe box that included zucchini flowers.

I was eager to make them. I pulled out all of the ingredients, including these zucchini flowers that I’ve never heard of, and attempted to make tacos for my family. I’ll spare you the details, but the recipe was missing instruction and they just weren’t turning out like anything I thought my family would eat.

So, I improvised. I grabbed the zucchini out of the produce box and happened to have some tempura batter mix in the pantry. I fried the zucchini and topped it with the slaw I had already made for the original recipe and sprinkled it with cotija cheese. My family LOVED them.

Before I share our homemade zucchini tempura tacos recipe, let me share a few tips.

It’s super important to make sure that your oil is heated to 350º. I purchased an instant-read cooking thermometer last year that makes the process so much easier!

Turn the zucchini every minute or so, so that all of the sides cook equally and they don’t burn.

If you like extra sauce on your tacos, mix together the mayo, lime juice, and spices before adding in the coleslaw mix. Save 1/4 cup of the sauce on the side. Then combine what’s left with the coleslaw mix (bag of shredded cabbage and carrots). You can drizzle the extra sauce on top of each taco before serving.

Can I use other veggies instead of or in addition to the zucchini?

While we haven’t tried it yet, we do love vegetable tempura! You can try sweet potatoes, onions, peppers, or broccoli. Just test out one piece to make sure that they are cooked to your liking, as different veggies will cook differently once battered and fried.

Do you have a tempura batter mix that you prefer?

I buy the Kikkoman Tempura Batter Mix. It’s easy to use and all you need is 2/3 cup of ice-cold water for every cup of tempura batter mix. That will give you a thicker batter.

What is the easiest way to cut the zucchini?

I chop the ends off of each zucchini and then quarter them. Next, I slice them all in half so that I have pieces that are approximately 3″ by 1/2″. They don’t have to be perfect, but you want them to be around the same size so that they cook evenly.

What if we don’t like mayo?

I typically buy the avocado oil mayo, but you can also use greek yogurt or sour cream if you aren’t a fan of mayonnaise.

I’ve tried to show the steps in the photos above for you, to make it a bit easier to make these zucchini tempura tacos.

Step 1: Place all of the cilantro-lime slaw ingredients into a large bowl.

Step 2: Mix to combine. Cover and refrigerate.

Step 3: Mix the tempura batter according to the instructions on the box.

Step 4: Coat zucchini pieces in batter (6 at a time). Fry in oil for 4-5 minutes. Repeat with remaining pieces of zucchini.

Step 5: Place fried zucchini tempura in a bowl with a paper towel on the bottom. This will help drain any excess oil.

Step 6: Build your taco! Place one or two pieces of zucchini tempura in a warm tortilla, cover in slaw and sprinkle cotija cheese.