Zucchini Tacos
I was faced with the “what’s for dinner” moment. I looked in my freezer and found a 5 ounce packaged of ground turkey.  In order to defrost it quickly, I put in a bowl of cold water (the baggie with the meat) to thaw.  It takes just about 20 minutes or so to get it soft enough to start cooking.  
I then went to the refrigerator to see what I would cook with it.  I found a yellow zucchini, lettuce, avocado, cilantro and a mango.  So I thought this called for tacos.  I also have pinto beans in my freezer.  I like to freeze 2 cup portions.  These I also put in cold water to defrost while I cooked up the tacos.  If you don’t keep them in your freezer, canned beans will do.
I started the corn tortillas and got them steaming in my styrofoam tortilla container.  This is what you will need for your tacos.
For 2 servings, 2 tacos each
4 or 5 ounces of ground turkey, beef, chicken or any leftover chicken you may have.
1 large or 2 medium zucchini (yellow or green)
1 medium onion, diced
1 to 2 cloves minced garlic
cayenne pepper or serrano chili peppers
1 teaspoon canola oil
Heat the oil in a non-stick skillet.  Saute the onions for about 2 minutes, add the meat, garlic and zucchini.  Season with salt and pepper (if using).  Cook until the meat is no longer pink and the zucchini is soft.  This should take about 5  minutes or so.  If you want some heat, add cayenne pepper or minced serranos.  
Heat up the beans.  Slice your lettuce or romaine or cabbage along with tomatoes.  You can use cheese, but you really don’t need it.  With some salsa you have a very tasty taco.
I also took an avocado and cut it in half.  Scooped out the avocado and diced it.  Dice up the manago and cilantro.  I like to add 1 small seeded serrano pepper, minced to the mixture.  If your mango is not very sweet you can also add a little bit of honey.  Spoon back into the scooped out avocado.  Serve as a side along with the beans.
The secret is the homemade tortilla!!!  Serve with sliced lettuce, tomatoes, cilantro.
Look in the archives for the tortilla recipe and how to directions.
Zucchini Tacos
Friday, August 4, 2006
Cut up zucchini.  You can use either yellow or green or combination.
Meat, onions, garlic, zucchini in saute pan.
Let’s look at the nutritional information.  If you add in the avocado and mango the total calories are 515; 24g fat; 4g (actually you get 10.3) fiber.  But you are also getting only 4.5g saturated fat and 13.6g monosaturated fat and 4.8g polyunsaturated fat; 20g protein; 166g sodium and 1455mg of potassium.  If you are on core you would only count the 2 tortillas for 2 points.  
Without the avocado and mango its 286 calories; 9.7g fat and 4g fiber (actually 5).  Remember the serving is for 2 tacos.  Also I did not include the counts for beans.  This is a very very satisfying, quick dinner.  
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