- 1 zucchini, large (about 1 pound) or 1/2 small head cauliflower or a combination of both
- 1 tablespoon extra-virgin olive oil , or unrefined coconut oil
- 1 yellow onion, large, chopped
- 3 clove garlic, minced
- 1 pound turkey, ground
- 1 1/2 teaspoon chili powder
- 3/4 teaspoon paprika
- 1 1/2 teaspoon cumin, ground
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric, ground
- cayenne pepper, (optional)
- 1 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 3 scallions, sliced
- coconut oil cooking spray, Unrefined
- 12 corn tortillas, soft
- Jack/cheddar cheese, Grated
- romaine lettuce, shredded
- tomatoes, Chopped seeded
- Tomato Salsa, Roasted
- Green salsa
- Simple cabbage salad or shredded cabbage
- Gochujang Guacamole
- cilantro, Chopped fresh
- Lime wedges
- Hot sauce
Coarsely chop the zucchini or cut the cauliflower into small florets. Transfer half to a food processor and pulse until finely chopped (for cauliflower, the goal is the size of grains of rice). Transfer to a bowl and repeat with the remaining zucchini or cauliflower.
In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened and starting to brown, about 10 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the turkey and cook, stirring with a wooden spoon to break up the meat, until lightly browned and no longer pink, 7-10 minutes.
Meanwhile, combine all the seasoning mix ingredients in a small bowl.
Add the taco seasoning mix to the skillet with the meat and cook, stirring often, for 5 minutes, reducing the heat and/or adding a tiny bit of water or oil if the mixture starts to stick. Stir in the zucchini or cauliflower and cook until it has softened, about 5 minutes, again adding a tiny bit of water or oil if the mixture starts to stick. Stir in the scallions.
Heat a separate medium skillet over medium-high heat and spray it with cooking spray. Add a tortilla and heat, pressing down on it with a spatula to keep it flat, until malleable, about 30 seconds on each side, or a little longer if you’d like your tortilla slightly crispy. I like to keep my tortillas flat, but feel free to fold them if you like. Transfer to a plate and repeat with the remaining tortillas, adding cooking spray to the pan as needed. To keep you tortillas warm while you are cooking the rest, place them on a baking sheet in a preheated 200°F oven as each is heated.
Fill the tortillas with ground turkey mixture and finish with any toppings you wish.
Excerpt from Food for Life: Delicious & Healthy Comfort Food from My Table to Yours! by Laila Ali. Copyright © 2018 by Laila Ali. Used with permission by St. Martin’s Press. All rights reserved.