Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

• 3 egg whites
• 1 cup whole wheat Panko bread crumbs
• 1/4 cup whole wheat flour
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon pepper
• 1 large zucchini squash, cut into 1 inch long strips
• 3 tablespoons coconut oil, melted

• 1/2 cup plain Greek yogurt
• 2 tablespoons chipotle peppers, pureed
• 1 teaspoon lime juice

• 12 corn tortillas
• 1 cup red cabbage, shredded
• 1/2 cup cherry tomatoes, cut in half
• 1/2 cup radish, sliced into thin circles
• 1/4 cup fresh cilantro, roughly chopped
• 2 tablespoons lime juice

Instructions

1. Pre heat the oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.
2. Place the egg whites in a bowl and gently whip. In a second bowl, combine the Panko, flour, chili powder, cumin, salt, and pepper.
3. Dip the zucchini in the egg followed but the Panko mixture. Press the Panko into the zucchini to ensure all the sides are coated well.
4. Lay in a single layer on the prepared baking sheet and drizzle with the coconut oil. Bake for 15 to 20 minutes or until golden brown.

1. Whisk all ingredients together and set aside.

1. Place the cooked zucchini in the bottom of each tortilla. Top with cabbage, tomato, radish, and cilantro. Drizzle with lime juice and chipotle cream. Serve and enjoy!

Yields: 6 servings | Serving Size: 2 tacos | Calories: 286 | Total Fat: 10g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 240mg | Carbohydrates: 44g | Fiber: 6g | Sugar: 3g | Protein: 9g

SmartPoints (Freestyle): 8

Source : SkinnyMs.