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Summer Squash Tempura Tacos
with Pickled Red Onion & Cucumber-Jalapeño Salsa
25 MIN
2 Servings
From the Test Kitchen
These zesty vegetarian tacos boast a bevy of exciting textures and seasonal flavors in every bite. Tender zucchini gets lightly battered and pan-fried for a tasty take on tempura. And for a simple, fresh salsa with a bit of heat, we’re mixing cucumber with pickled jalapeños. A topping of creamy avocado makes for a delicious contrast to the crispy zucchini.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Small dice the cucumber. Roughly chop the cilantro leaves and stems. Halve the zucchini lengthwise; slice each half into ½-inch-thick pieces on an angle. Quarter the limes. Pit, peel and thinly slice the avocado; place in a medium bowl and top with the juice of 2 lime wedges to prevent browning. Finely chop the jalapenos; thoroughly wash your hands, knife and cutting board immediately after handling the jalapenos.
2
Pickle the onion:
In a small pot, combine the onion, sugar, a big pinch of salt, ¼ cup of water and the juice of 2 lime wedges. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes.
3
Make the salsa:
While the onion pickles, in a bowl, combine the cucumber, cilantro, the juice of 2 lime wedges and as much of the jalapeños as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.
4
Coat & cook the squash:
To make the batter, in a medium bowl, whisk together the flour and ¼ cup of water until smooth; season with salt and pepper. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, coat the zucchini in the batter (letting any excess drip off) and carefully add to the pan. Cook 3 to 4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
5
Warm the tortillas:
While the zucchini cooks, stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas. Place directly onto the oven rack and warm 6 to 8 minutes, or until heated through. Carefully remove from the oven. Just before serving, carefully unwrap the warmed tortillas and divide between 2 plates.
6
Assemble & plate your dish:
Season the avocado with salt and pepper. Divide the cooked squash, pickled onion, salsa and seasoned avocado between the warmed tortillas. Garnish with the crema. Serve with the remaining lime wedges on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Small dice the cucumber. Roughly chop the cilantro leaves and stems. Halve the zucchini lengthwise; slice each half into ½-inch-thick pieces on an angle. Quarter the limes. Pit, peel and thinly slice the avocado; place in a medium bowl and top with the juice of 2 lime wedges to prevent browning. Finely chop the jalapenos; thoroughly wash your hands, knife and cutting board immediately after handling the jalapenos.
2
Pickle the onion:
In a small pot, combine the onion, sugar, a big pinch of salt, ¼ cup of water and the juice of 2 lime wedges. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes.
3
Make the salsa:
While the onion pickles, in a bowl, combine the cucumber, cilantro, the juice of 2 lime wedges and as much of the jalapeños as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.
4
Coat & cook the squash:
To make the batter, in a medium bowl, whisk together the flour and ¼ cup of water until smooth; season with salt and pepper. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, coat the zucchini in the batter (letting any excess drip off) and carefully add to the pan. Cook 3 to 4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
5
Warm the tortillas:
While the zucchini cooks, stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas. Place directly onto the oven rack and warm 6 to 8 minutes, or until heated through. Carefully remove from the oven. Just before serving, carefully unwrap the warmed tortillas and divide between 2 plates.
6
Assemble & plate your dish:
Season the avocado with salt and pepper. Divide the cooked squash, pickled onion, salsa and seasoned avocado between the warmed tortillas. Garnish with the crema. Serve with the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs