Cheesy Beef Tacos with Zucchini Cilantro Crema

Ingredients

• 5 oz 93% lean ground beef (96/4 ratio also works; sautéed with light avocado spray)
• Taco seasoning (Lawry's brand suggested; to taste)
• 2 Guerrero carb watch tortillas
• 0.25 cup Low moisture mozzarella cheese (shredded)
• 1 Zucchini
• 2 Jalapeños
• 3 Garlic cloves
• 0.5 bunch Cilantro
• 2 Green onions
• 0.25 White onion
• 0.25 cup Cottage cheese
• 1 tsp Olive oil (one small capful)
• 1 tbsp Milk (a splash)
• 0.25 cup Water (for the crema; plus extra for the beef)
• Chicken bouillon (to taste (caldo de pollo))
• 2 Lime juice (juice of 2 limes)
• Paprika (for garnish)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a pan with light avocado spray, sauté the ground beef over medium-high heat. Season with taco seasoning and add a splash of water to keep the meat moist. Cook until browned and fully cooked through.

3. 3

   For the crema, sauté the zucchini, jalapeños, garlic cloves, green onions, and white onion in a pan with a small capful of olive oil until they are perfectly charred.

4. 4

   Transfer the charred vegetables to a blender. Add the cottage cheese, cilantro, chicken bouillon, lime juice, splash of milk, and 1/4 cup of water.

5. 5

   Blend until smooth and the color is a vibrant green.

6. 6

   Lay the tortillas flat and distribute the mozzarella cheese and 5 ounces of cooked beef onto them.

7. 7

   Fold the tortillas and bake at 400°F for 10 minutes until the tacos are nice and crispy.

8. 8

   Serve the tacos topped with 3 tablespoons of the zucchini crema, fresh cilantro, and a sprinkle of paprika.

Notes

The zucchini crema recipe makes more than is needed for one serving of tacos; store the remainder in the refrigerator. This crema is a common taco truck secret for a lower-calorie alternative to avocado salsa.

Nutrition per serving

• main
• tacos
• low-carb
• high-protein
• healthy
• baked
• dinner