Taco de Calabacín

Taco de Calabacín is a vibrant and flavorful vegan burger that highlights the deliciousness of zucchini, combined with spices and herbs for a mouthwatering experience. Served on a warm tortilla with fresh toppings, it offers a delightful twist on traditional tacos.

Ingredients

• Zucchini - 200 grams, grated
• Chickpeas - 100 grams, cooked and mashed
• Oats - 50 grams, ground into flour
• Garlic - 2 cloves, minced
• Onion - 50 grams, finely chopped
• Cilantro - 20 grams, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons, for frying
• Corn tortillas - 4 pieces
• Avocado - 1, sliced
• Tomato - 1, diced
• Lime - 1, cut into wedges

Steps

1. In a large bowl, combine the grated zucchini, mashed chickpeas, ground oats, minced garlic, chopped onion, cilantro, cumin, paprika, salt, and black pepper. Mix well until combined.
2. Form the mixture into 4 patties and let them rest for about 10 minutes.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the patties and cook for 4-5 minutes on each side until golden brown and crispy.
4. Warm the corn tortillas in a separate pan or microwave for a few seconds until soft.
5. To assemble, place a zucchini patty on each tortilla, top with sliced avocado and diced tomato, and serve with a lime wedge on the side.

Nutrition

• Calories: 330
• Protein: 12 g
• Carbs: 47 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in antioxidants and vitamins, supporting overall wellness.

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