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zucchini tempura tacos

Zucchini Tempura Tacos

  • Author: Heather l The Super Mom Life
  • Yield: 12 tacos 1x


Looking for a change for your next taco night?! These delicious zucchini tempura tacos feature lightly battered zucchini, a cilantro-lime slaw, and cotija cheese.



Cilantro Lime Slaw:

  • 1 12oz bag of coleslaw mix
  • 1 cup mayo
  • 1/2 cup chopped cilantro
  • 1/4 cup lime juice
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder

Taco Filling Ingredients:

  • 2 zucchinis, sliced into 1/2 inch thick and 3 inch tall pieces
  • 1 box of tempura batter mix (plus ingredients listed on box)
  • vegetable oil
  • cotija cheese
  • corn tortillas or taco shells


  • Place all of the cilantro-lime coleslaw ingredients into a large bowl. Mix to combine. Cover and refrigerate.
  • Pour approximately 2 inches of oil into a deep pan and heat to 350º.
  • Mix the tempura batter according to the instructions on the box.
  • Coat zucchini pieces in batter (6 at a time). Fry in heated oil for 4 minutes, turning every minute or so until golden brown. Repeat with remaining pieces of zucchini.
  • Place fried zucchini tempura in a bowl with a paper towel in the bottom. This will help drain any excess oil.
  • Warm your tortillas or taco shells.
  • Build your taco! Place one or two pieces of zucchini tempura in a warm tortilla, cover in slaw and sprinkle cotija cheese.