Grilled Zucchini Socca Tacos

Alright, Gwyneth Paltrow, let’s see what you’ve got. Rather than the typical flour or corn tortillas, this taco recipe from GOOP (http://goop.com/recipes/grilled-zucchini-socca-tacos/) uses socca to wrap up grilled zucchini, black beans, and avocado topped with a spiced tahini slaw. The filling in these is infinitely customizable, so feel free to trade it out for grilled chicken or fish or tempeh.

Ingredients:

For the Socca Tortillas


1 cup plus 2 tablespoons chickpea flour
1 cup water
1 tablespoon olive oil
Salt


For the Taco filling

1 large zucchini
1 tablespoon olive oil
Salt
1 recipe easy black beans
1/2 an avocado

Garnish

2 tablespoons finely chopped white onion
2 tablespoons chopped cilantro
Zest of 1 lime, plus the juice for serving
1 teaspoon finely chopped jalapeño pepper

Slaw

1/4 head green cabbage
1 scallion, thinly sliced
2 tablespoons chopped cilantro
1 tablespoon tahini
Juice of 1 lime
1/4 teaspoon cumin
1 pinch cayenne
2 tablespoons olive oil
1 pinch salt

Directions:


Preheat oven to 350 degrees Fahrenheit.

To make the socca, whisk together the chickpea flour, water, olive oil, and a generous pinch of salt in a medium bowl. Let sit for at least 15 minutes.

Meanwhile, make the garnish. Combine the onion, cilantro, lime zest, and jalapeño in a small bowl and set aside.

Heat a small sauté pan over medium-high heat (#) and add 1 teaspoon olive oil. When the pan is hot but the oil is not smoking, add about . cup socca batter. The batter should immediately spread into a nice 4- to 6-inch pancake, but if it doesn’t, lift and turn the pan to help it spread out.

When the bottom is beginning to brown and you can see tiny bubbles on the surface, flip the socca and cook for another 1 to 2 minutes on the second side. Remove to a paper towel-lined plate when cooked.

Continue this process until you have used all the batter, adjusting heat and adding oil as needed. You should have 6 socca.

To make crunchy taco shells, nestle 4 socca in the valleys of a flipped-over muffin tin. Place muffin tin in the oven and bake for 20 minutes, until socca are crispy and beginning to brown at the edges.

Meanwhile, heat a grill pan over medium-high heat (#). Cut zucchini in half and drizzle with olive oil, salt, and a pinch of cumin.

Place zucchini halves on the grill pan, flat side down, and cook until there are nice grill marks, about 3 to 5 minutes. Flip and cook on the other side for 2 more minutes. Remove and cut each half into 4 pieces.

For the slaw, whisk together the tahini, lime juice, cumin, cayenne, olive oil and salt to taste. Toss with cabbage, cilantro and sliced scallions.

To assemble tacos, spread each socca with black beans, layer in zucchini and avocado, and garnish with onion cilantro mixture. Serve with fresh lime and coleslaw on the side.

Kristi Whitley

Healthy Living