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Craving tacos but trying to keep it keto? Look no further! This Zucchini Noodle Taco Skillet is your answer. It’s a vibrant, flavorful dish that swaps out traditional tortillas for healthy zucchini noodles, making it a fantastically guilt-free indulgence. I remember once, trying to find something healthy to eat, and all my options were so bland! Not this recipe though, this dish packs a punch of flavor that'll make you forget all about regular tacos.
My neighbor, bless her heart, tried the recipe last week with ground turkey instead of beef, and shes been raving about it ever since! It’s super customizable – add your favorite taco toppings like avocado, sour cream (or Greek yogurt for a lighter option), and a sprinkle of fresh cilantro. You know, somethimes, it's really the little things that matter, like fresh cilantro! Its a perfect way to enjoy Taco Tuesday (or any day!) without the carb overload. The best part is that clean up is easy.
Required Equipments
- Large Skillet (preferably cast iron)
- Spiralizer or Julienne Peeler
- Cutting Board
- Knife
- Measuring Spoons
- Measuring Cups
- Paper Towels
Zucchini Noodle Taco Skillet (Keto): Frequently Asked Questions
Zucchini Noodle Taco Skillet (Keto)
Enjoy a healthy and flavorful Zucchini Noodle Taco Skillet that's perfect for a quick keto-friendly meal. This recipe combines the ease of a skillet dinner with the zest of taco flavors, all while keeping it low-carb.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Zucchini Noodles: Using a spiralizer or julienne peeler, create zucchini noodles from 3 medium zucchinis. If you don't have either, just thinly slice the zucchini into strips. Place the noodles on a paper towel-lined plate, sprinkle with salt, and let them sit for about 15 minutes. This helps to draw out excess moisture. After 15 minutes, gently press the noodles with more paper towels to remove additional moisture. Trust me, skiping this step will make the skillet watery.
- Brown the Ground Beef: In a large cast-iron skillet (or any large skillet), heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground beef (or ground turkey/chicken if prefered) and cook, breaking it apart with a spoon, until fully browned. Drain any excess grease from the skillet.
- Add Taco Seasoning: Stir in 2 tablespoons of taco seasoning (homemade or store-bought) to the browned beef. Add 1/2 cup of water and simmer for about 5 minutes, allowing the flavors to meld together. Keep stirring!
- Incorporate Vegetables: Add 1 diced bell pepper (any color), 1/2 diced onion, and 1 minced garlic clove to the skillet. Cook for another 3-5 minutes, until the vegetables are slightly softened.
- Combine with Zucchini Noodles: Add the prepared zucchini noodles to the skillet. Gently toss everything together to combine, ensuring the noodles are coated with the taco-seasoned beef and vegetables.
- Simmer: Reduce the heat to medium, cover the skillet, and let it simmer for about 5-7 minutes, or until the zucchini noodles are tender-crisp. Be careful not to overcook them, or they'll become mushy!
- Add Cheese: Remove the lid and sprinkle 1 cup of shredded cheddar cheese (or any cheese you like such as Monterey Jack or a Mexican blend) evenly over the top of the skillet. Cover again and let it cook for another 1-2 minutes, or until the cheese is melted and bubbly. Mmmm, cheese!
- Garnish and Serve: Remove from heat and garnish with your favorite taco toppings. Some ideas: diced avocado, sour cream (or Greek yogurt), chopped fresh cilantro, sliced green onions, a squeeze of lime juice, and/or a dash of your favorite hot sauce. Serve immediately and enjoy!
📝 Notes
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the taco seasoning.
- If you don't have taco seasoning on hand, you can make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt.
- Add a can of diced tomatoes (drained) for extra flavor and nutrients.
🍎 Nutrition
Calories: 350 kcal
Protein: 30 g
Fat: 20 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 150 mg
