Zucchini Rice Tacos

Zucchini Rice Tacos are a delicious low-carb twist on traditional tacos, featuring finely grated zucchini that mimics the texture of rice. This vibrant dish is packed with flavor and makes for a healthy, satisfying meal.

Ingredients

• Zucchini - 2 medium (approximately 400g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Bell pepper - 1/2, diced
• Ground cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Corn tortillas - 4 small (for serving)
• Avocado - 1 small, sliced (for topping)
• Lime - 1, cut into wedges (for serving)

Steps

1. Using a box grater or food processor, grate the zucchini until it resembles rice. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 3-4 minutes.
3. Stir in the minced garlic, ground cumin, chili powder, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
4. Add the grated zucchini to the skillet and mix well. Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender and heated through.
5. Remove the skillet from heat and stir in the chopped cilantro.
6. Warm the corn tortillas in a dry skillet or microwave, then fill each tortilla with the zucchini rice mixture.
7. Top with avocado slices and serve with lime wedges on the side.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from zucchini and avocado.

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