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Taco Zoodle Bowls

This week has been super chilly in Chicago {for August}. Mornings have struggled to reach 60 degrees, and the cool breeze feels much more like October than late summer. I heard we have warmer temps on the way this weekend, and the highs will be back to 90 by early next week. With summer heat and only a few days of August remaining, it’s a great time to share a recent favorite in our house – Taco Zoodle Bowls.

 

 

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I’m still spiralizing every zucchini I can get my hands on. This taco-flavored bowl is at the top of my list for an easy summer dinner. Just like my Caprese Chicken Zoodle Bowls, I used the Paderno spiralizer. I love this kitchen device!

I picked up Taco Seasoning last weekend to use in this recipe, from Savory Spice Shop in the Lincoln Square neighborhood. Their seasoning is perfect for these taco bowls, including chilies, tomato powder, garlic, paprika, Mexican oregano, allspice, and more. You can also make your own – Annie’s Eats has a delicious recipe for Homemade Taco Seasoning.

 

 

I left the cheese out of this recipe so it follows the paleo diet – but I’m sure the bowls would be just as delicious with a sprinkle of cheddar or swirl of queso {ahhh cheese, I miss you}! Add this to your recipe list ASAP for a healthy summer dinner.

Have a great weekend!

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Taco Zoodle Bowls

A healthy, grain-free dinner recipe with taco flavors.

Course dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 pound lean ground turkey
  • 3 tsp taco seasoning
  • 1 avocado
  • 4 zucchini
  • 1 cup cherry tomatoes {sliced}
  • 4 tbsp salsa
  • 2 tbsp avocado oil
  • 4 tbsp cilantro {chopped}
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Cook ground turkey on medium-high heat for 14-16 minutes, until well done. While the turkey is cooking, add the taco seasoning and stir to combine.

  2. Spiralize four zucchini. Slice tomatoes and avocado.

  3. In a separate pan, saute each spiralized zucchini on medium heat, with 1/2 Tablespoon avocado oil for each zucchini and salt/pepper to taste. Stir occasionally while cooking, for 4-5 minutes per zucchini.

  4. Top the cooked zoodles with ground turkey turkey. tomatoes, avocado, cilantro, and salsa.





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