Taco 'bout a quick and easy dinner! You can’t get much better than this. And it’s low-carb, but filling. If you want to make it paleo-friendly, just omit the cheese. The whole recipe comes out to about $10 total to make if you buy the zucchini noodles pre-made. If you want to make them yourself using your spiralizer, go for it!
Total Thyme: 10 minutes
Serves: 2 (plus a little extra)
Ground Turkey Meat: 1 lb.
Zucchini Noodles: 1 12-16 oz. package pre-made (or if you make them yourself, use 3 large zucchini)
Shredded Cheddar or Mexican Blend Cheese: ¾ cup
Taco Seasoning: 1 packet (will use less than half)
Avocado: 1 (will use about ½)
Other optional toppings: Salsa, plain greek yogurt, cilantro
Coat a frying pan with non-stick spray or a drizzle of oil, heat the pan to medium, and add the ground turkey.
Once it’s starting to brown, shake about 1/5 of the taco seasoning on the meat and stir so it’s covered. Break the turkey into small chunks as it’s cooking. Once cooked, transfer the meat to a dish or bowl.
Add some more non-stick spray or another drizzle of oil to the pan, add the zucchini noodles and coat with another couple shakes of taco seasoning. Sauté for 3-4 minutes.
Add the turkey meat back to the pan with the zoodles and mix together. Throw the cheese in until melted.
Divide the zoodle/meat/cheese mixture between 2 plates, top each plate with avocado slices and any other toppings you’d like.