Grilled Zucchini Socca Tacos Grilled Zucchini Socca Tacos These vegan tacos are so satisfying you won’t miss the corn or wheat flour of standard tortillas. Feel free to skip the slaw or use grilled chicken in place of the zucchini. This recipe makes 2 extra socca "tortillas". For these, skip the baking step and make them into wraps with hummus and veggies for a snack the following day. 1. Preheat oven to 350°F. 2. To make the socca, whisk together the chickpea flour, water, olive oil and a generous pinch of salt in a medium bowl. Let sit for at least 15 minutes. 3. Meanwhile, make the garnish: combine the onion, cilantro, lime zest and jalapeno in a small bowl and set aside. 4. Heat a small (preferably nonstick) sauté pan over medium high heat and add 1 teaspoon olive oil. When the pan is hot but the oil is not smoking, add about ¼ cup socca batter. The batter should immediately spread into a nice 4-6 inch pancake, but if it doesn’t, simply lift and turn the pan to help it spread out. 5. When the bottom is beginning to brown, and you can see tiny bubbles on the surface (about 1-2 minutes), flip the socca and cook for another 1-2 minutes on the second side. Remove to a paper towel-lined plate when cooked. Continue this process until you have used all the batter, adjusting heat and adding oil as needed. You should have 6 socca. 6. To make crunchy taco shells, nestle 4 socca in the ridges of a flipped over muffin tin. Place muffin tin in the oven, and bake for 20 minutes, until socca are crispy and beginning to brown at the edges. 7. Meanwhile, heat a grill pan over medium high heat. Cut zucchini in half and drizzle with olive oil, salt and a pinch of cumin. 8. Place zucchini halves on the grill pan, flat side down, and cook until there are nice grill marks, about 3-5 minutes. Flip and cook on the other side for two more minutes. Remove and cut each half into 4 pieces. 9. For the slaw, whisk together the tahini, lime juice, cumin, cayenne, olive oil and salt to taste. 10. Toss with cabbage, cilantro and sliced scallions. 11. To assemble tacos, spread each socca with black beans, layer in zucchini and avocado, and garnish with onion cilantro mixture. Serve with fresh lime and coleslaw on the side. Serves 2 (makes 4 tacos)For the “tortillas”:, 1 cup + 2 tablespoons garbanzo bean flour, 1 cup water, 1 tablespoon olive oil, salt,  , For the garnish:, 2 tablespoons finely chopped white onion, 2 tablespoons chopped cilantro, zest of 1 lime (plus the juice for serving), 1 teaspoon (or to taste) finely chopped jalapeño pepper, optional,  , For the tacos:, 1 large zucchini, 1 tablespoon olive oil, salt, 1 recipe easy black beans, ½ an avocado,  , For the slaw:, ¼ head green cabbage (about 2 cups thinly sliced), 1 scallion, thinly sliced, 2 tablespoons chopped cilantro, 1 tablespoon tahini, juice of 1 lime, ¼ teaspoon cumin, 1 pinch cayenne, optional, 2 tablespoons olive oil, 1 pinch salt,  .

Make

Tip

We use Bob’s red mill garbanzo bean flour.

Grilled Zucchini Socca Tacos

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These vegan tacos are so satisfying you won’t miss the corn or wheat flour of standard tortillas. Feel free to skip the slaw or use grilled chicken in place of the zucchini. This recipe makes 2 extra socca “tortillas”. For these, skip the baking step and make them into wraps with hummus and veggies for a snack the following day.

Serves 2 (makes 4 tacos)

For the “tortillas”:

1 cup + 2 tablespoons garbanzo bean flour

1 cup water

1 tablespoon olive oil

salt

 

For the garnish:

2 tablespoons finely chopped white onion

2 tablespoons chopped cilantro

zest of 1 lime (plus the juice for serving)

1 teaspoon (or to taste) finely chopped jalapeño pepper, optional

 

For the tacos:

1 large zucchini

1 tablespoon olive oil

salt

1 recipe easy black beans

½ an avocado

 

For the slaw:

¼ head green cabbage (about 2 cups thinly sliced)

1 scallion, thinly sliced

2 tablespoons chopped cilantro

1 tablespoon tahini

juice of 1 lime

¼ teaspoon cumin

1 pinch cayenne, optional

2 tablespoons olive oil

1 pinch salt

 

1. Preheat oven to 350°F.

2. To make the socca, whisk together the chickpea flour, water, olive oil and a generous pinch of salt in a medium bowl. Let sit for at least 15 minutes.

3. Meanwhile, make the garnish: combine the onion, cilantro, lime zest and jalapeno in a small bowl and set aside.

4. Heat a small (preferably nonstick) sauté pan over medium high heat and add 1 teaspoon olive oil. When the pan is hot but the oil is not smoking, add about ¼ cup socca batter. The batter should immediately spread into a nice 4-6 inch pancake, but if it doesn’t, simply lift and turn the pan to help it spread out.

5. When the bottom is beginning to brown, and you can see tiny bubbles on the surface (about 1-2 minutes), flip the socca and cook for another 1-2 minutes on the second side. Remove to a paper towel-lined plate when cooked. Continue this process until you have used all the batter, adjusting heat and adding oil as needed. You should have 6 socca.

6. To make crunchy taco shells, nestle 4 socca in the ridges of a flipped over muffin tin. Place muffin tin in the oven, and bake for 20 minutes, until socca are crispy and beginning to brown at the edges.

7. Meanwhile, heat a grill pan over medium high heat. Cut zucchini in half and drizzle with olive oil, salt and a pinch of cumin.

8. Place zucchini halves on the grill pan, flat side down, and cook until there are nice grill marks, about 3-5 minutes. Flip and cook on the other side for two more minutes. Remove and cut each half into 4 pieces.

9. For the slaw, whisk together the tahini, lime juice, cumin, cayenne, olive oil and salt to taste.

10. Toss with cabbage, cilantro and sliced scallions.

11. To assemble tacos, spread each socca with black beans, layer in zucchini and avocado, and garnish with onion cilantro mixture. Serve with fresh lime and coleslaw on the side.

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