EGG-FREE, NUT-FREE
Long live Taco Tuesday! This dish combines all the freshness and flavors of tacos with the special addition of zucchini. Not only is it incredibly delicious, it’s also super easy to cook up and can be served straight out of the skillet.
Makes 3 or 4 servings
Prep time: 15 minutes
Cooking time: 25 minutes
Taco seasoning
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons paprika
1½ teaspoons sea salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon freshly ground black pepper
Taco skillet
1 tablespoon coconut oil or ghee
1 small sweet onion, diced
1 pound ground beef
1 bell pepper, diced
1 small zucchini, diced
1 medium tomato, diced
2 teaspoons chopped fresh cilantro, for garnish
¼ avocado, diced, for garnish
Lettuce leaves, for serving
1. To make the taco seasoning, in a small airtight container, combine all the seasoning ingredients. Set aside 1 tablespoon for the taco skillet and store the rest in a cool, dark place for another use.
2. In a large skillet, melt the coconut oil over medium heat. Add the onion and cook until just soft, 3 to 4 minutes. Add the ground beef and taco seasoning, stirring to break up and crumble the meat as it cooks. Cook until the beef is lightly browned.
3. Add the bell pepper and zucchini and cook until the vegetables are cooked but still firm, 5 to 6 minutes. Add the tomato and stir. Cover the skillet and cook for 2 to 3 minutes more.
4. Remove the skillet from the heat and garnish with the cilantro and avocado. Serve straight from the skillet, in crispy lettuce leaves.
Noelle’s tip: Many companies are now making grain-free coconut and cassava flour tortillas, which are another great way to serve up this dish. Check the fridge section at your local specialty grocery store to see if they’re available.