Zucchini Dip Tacos | Giant National Capital Barbecue Battle

Zucchini Dip Tacos


  • 1 container zucchini dip
  • Small flour tortillas
  • 4 avocados, cut in half, sliced
  • 1 lime, juiced
  • ½ packet taco seasoning
  • 4 cups shredded red cabbage
  • 1/4 cup chopped cilantro
  • Tri-color tortilla strips


  1. Spread about 2-3 tablespoons of the zucchini dip onto each flour tortillas.
  2. In a small bowl add sliced avocado and mix gently with lime juice and taco seasoning. Add an equal amount of avocado to each taco.
  3. Top taco with red cabbage, cilantro, and tortilla strips.