1. Slice Zucchini

Make 2-inch long pieces by first slicing the zucchini into thirds. Then, cut those pieces in half, and then in half again.

2. Prep Your Work Space

Line up two bowls near the stove. Fill one with eggs (beaten) and the other with panko, flour, chili powder, salt and pepper.

3. Coat & Cook

Heat a large skillet over medium heat and add oil. Next, grab a zucchini wedge and cover it in egg before dredging it through the panko mixture. Then, place it in the skillet. 

Repeat this process until each zucchini piece is coated and in the pan. Cook until one side is golden brown, then gently flip each piece and continue to cook. Once the opposite side is golden brown, remove the crispy zucchini from the oil, and drain them on a paper towel.

4. Make the Crema

Add Greek yogurt, half and half, lime juice, and peppers to a bowl and whisk the ingredients together. 

5. Build Your Taco

Spread the Pepper Crema into a warm tortilla, then top with zucchini and your favorite taco toppings. We added radish, cabbage, queso fresco, and cilantro to ours before finishing it off with a squeeze of lime.