2-3 large zucchinis cut into 4” x 3/8”thick rectangle fillets
canola or high heat oil for frying
1 cup flour
1 cup dark beer
1⁄2 teaspoon garlic powder
Sea salt and black pepper to taste
Tofu Sour Cream:
1 16 oz block soE organic San Diego Soy Diary tofu, drained
1 teaspoon agave
2 tablespoons sun0lower or canola oil
2 tablespoons lemon juice
1⁄4 cup plus 2 tablespoons organic soy milk
1⁄2 teaspoon sea salt
10-12 regular corn torIllas
1 1/2 cups mixed red and green cabbage, thinly sliced 2 avocados, sliced or 1 1/2 cups guacamole
1 cup salsa or Pico de Gallo
Tofu Sour Cream
Springs of cilantro
In a medium mixing bowl combine the the flour, garlic, salt, pepper and dark beer. SIr well and let it sit at room temperature for 45 minutes to an hour.
Combine all ingredients for the tofu sour cream in a blender jar and blend on high speed unIl smooth and creamy. Store in a covered container or squeeze bottle and refrigerate until ready to use.
Clean and prepare the fillets of zucchini. Pat them dry and set aside.
Warm the torIllas by wrapping them in foil and placing them in a 350 degree oven for 10-15 minutes or grill them and place in a torIlla warmer a few minutes prior to frying the zucchini fillets.
In a medium frying pan heat 1/2 inch of oil on medium high heat. Dip each zucchini fillet into the beer batter and drop a few at a Ime into the hot oil. Turn after a few minutes and fry until golden brown. Transfer to a paper towel lined plate.
Place one to two fried zucchini fillets into each warm torIllas and top with avocado, salsa, sliced cabbage, tofu sour cream and cilantro. Serve warm with beans and rice.