Simply Made Recipes

In the kitchen with Aaron and Amber

You are here: Home / Archives for tacos

tacos

Taco Zucchini Boats

Taco Zucchini Boats are made low carb with ground beef, seasonings and black beans nestled into a zucchini and topped with red onion, queso fresco cheese and cilantro. 

I am not sure I have ever met a taco I didn’t like! Since transitioning to a lower carb diet recently, I have been trying to find a good swap for our regular flour tortillas and this is a great option! Zucchini boats are easy to make, healthy and more than half the carbs you would find in a corn tortilla. 

Taco Zucchini Boats

Taco Zucchini Boats are loaded with meat! I used the same seasoning in the meat that you find in these Ground Beef Tostadas and it gives these zucchini boats just the right amount of spice and flavor. Feel free to use whatever toppings you like! Red onion, queso fresco cheese, sour cream and cilantro were used today. You can use shredded cheddar cheese, olives, avocado sauce, shredded lettuce, tomato, or anything else you please! 

Be aware of the carbs in black beans if you are on a keto diet. Kidney beans or black soy beans may be better options to stay lower carb. 

Zucchini Boats

Zucchini has been one of our biggest changes since going to a lower carb diet. Zucchini noodles have been making an appearance frequently and so have zucchini boats. You just wash the produce well and dry before cutting into. Cut lengthwise and also cut off the ends if needed. Scoop out the center pulp with a spoon and they are ready to be filled. 

Taco Zucchini Boats, low carb recipe, low carb tacos, taco stuffed zucchini boats, how to make zucchini boats, ground beef zucchini tacos, spicy ground beef, keto recipe, keto tacos
Print

Taco Zucchini Boats

Taco Zucchini Boats are made low carb with ground beef, seasonings and black beans nestled into a zucchini and topped with red onion, queso fresco cheese and cilantro. 
Course dinner
Keyword Keto, Tacos, Zucchini
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Amber

Ingredients

Spicy Ground Beef

  • 1 pound ground beef lean
  • olive oil
  • 2 Tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon water

Zucchini Boats

  • 3 zucchinis
  • 3/4 cup black beans
  • Spicy Ground Beef
  • non-stick spray

Toppings

  • 1 cup queso fresco cheese shredded
  • 1/4 cup red onion diced
  • sour cream
  • cilantro garnish

Instructions

  • Heat a nonstick skillet on the stove top on a medium-high heat. Drizzle the pan with olive and add the ground beef. Break up the ground beef into equal pieces until browned. 
  • Drain meat and return to pan with 1 Tablespoon water and all the Spicy Ground Beef seasonings. Stir until water is absorbed. 
  • Stir in the black beans. 
  • Wash, dry and cut zucchinis lengthwise. Scoop out the pulp center to create a boat. Place the boats in a baking dish with non-stick spray. 
  • Fill each zucchini boat with the spicy ground beef and black bean mixture. 
  • Heat oven to 350 degrees. Bake for 25 minutes or until the zucchini is tender. 
  • Remove from heat and add toppings: diced red onion, fresh cilantro, cheese and a drizzle of sour cream. 

Notes

Kidney beans have lower carbohydrates than black beans. Black soybeans are also a good swap for those on a low carb or keto diet. 

How do you keep taco night low carb? Let me know in the comments below. 

Mongolian Shrimp Tacos

Mongolian Shrimp Tacos

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. P.F. Chang‘s and P.F. Chang’s Home Menu® are registered trademarks owned by P.F. Chang’s China Bistro, Inc. and are used with permission. #AuthenticMadeEasy #CollectiveBias

Mongolian Shrimp Tacos made with a quick broccoli slaw and tasty shrimp marinated in new P.F. Chang’s® Home Menu Sauces topped with fresh avocado all wrapped up in a flour tortilla.

These Mongolian Shrimp Tacos are perfect for any day of the week. Quick, easy, convenient and packed full of flavor. Exactly the type of recipe that moms, like myself, survive off of. These tacos can be on the table in 35 minutes and that includes marinating time. I also recommend trying this recipe out sometime utilizing the P.F. Chang’s Home Menu Sauces in the Kung Pao flavor. Delicious!

New P.F. Chang’s Home Menu Sauces in Mongolian and Soy can be found at Walmart on the Asian food aisle. You will also find the three existing flavors – Teriyaki, Kung Pao, and Sesame. Dinner doesn’t have to be complicated! Try P.F. Chang’s® Home Menu sauces to bring an authentic cuisine to your family in a snap.

Find more ways to marinade with P.F. Chang’s Home Menu Sauces:

Click HERE. 

Mongolian Shrimp Tacos

Bring on taco night! Tacos are frequently on the meal plan in this house because it’s easy to toss together and just so darn tasty. These Mongolian Shrimp Tacos are a nice switch up from the basic taco night. What makes these tacos amazing? Marinating the shrimp in the P.F. Chang’s Home Menu Sauce Mongolian flavor. It adds all the awesome flavor in these tacos without any complicated steps. Just marinate and cook for a few minutes on the stove.

#ad, #AuthenticMadeEasy, Mongolian Shrimp Tacos, quick dinner recipeTime to get cooking! I bought my shrimp peeled and deveined to save time and effort.  Toss the shrimp into a sealable bag or container with 1 cup P.F. Chang’s Home Menu Sauce- Mongolian. Let the shrimp marinate for 30 minutes and prepare the Cole slaw.

This Cole slaw takes only a minute to whip up. Purchase the premade broccoli slaw,  add diced jalapeno, minced garlic clove, lime juice, mayonnaise, honey, salt and pepper. Mix thoroughly and done. You can julienne some broccoli stalk and carrot to make your own broccoli slaw but the premade just makes life so much easier.

#ad, #AuthenticMadeEasy, Mongolian Shrimp Tacos, quick dinner recipe

Once the shrimp has marinated a bit, heat up a pan on the stove on a medium-high heat. Add some olive oil and then drop each shrimp into the pan to cook for 2 minutes each side. Once cooked, add 1/4 cup of P.F. Chang’s Home Menu Sauce- Mongolian. Give the shrimp a toss in the pan and chow down some Mongolian Shrimp Tacos.

If you want an extra kick of spice with these tacos, add a simple taco sauce using 3 tablespoons mayonnaise, 1 tablespoon hot sauce and a pinch of lime juice. Drizzle on top. Oh yeah, taco night is in full swing!

Mongolian Shrimp Tacos
Print
#ad, #AuthenticMadeEasy, Mongolian Shrimp Tacos, quick dinner recipe

Yields: 10 tacos

  • Cole Slaw
  • 10 ounce bag broccoli cole slaw
  • 1 jalapeno, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon lime juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • Dash of salt
  • Dash of pepper
  • Mongolian Shrimp Tacos
  • 1 pound shrimp, peeled and deveined
  • 1.25 cups NEW P.F. Chang's® Home Menu Sauce - Mongolian
  • Cole slaw
  • 1 avocado
  • 10 tortillas, fajita size
  • 1 tablespoon olive oil
  1. Place 1 pound of shrimp into a sealable bag with 1 cup NEW P.F. Chang's® Home Menu Sauce - Mongolian. Let marinate for 30 minutes.
  2. Prepare the cole slaw. Add your 10 ounce cole slaw bag contents into a bowl with 1 clove minced garlic, 1 finely chopped jalapeno (remove seeds before chopping if you do not want too much heat), 1 tablespoon lime juice, 2 tablespoons mayonnaise, 1 tablespoon honey and a dash of salt and pepper. Mix ingredients together and let soak while the shrimp marinates. Stir again before serving.
  3. On a medium high heat, add 1 tablespoon olive oil to a pan and add shrimp. Cook for 2 minutes, flip shrimp and cook another 2 minutes. Add in .25 cup NEW P.F. Chang's® Home Menu Sauce - Mongolian to shrimp and give a good toss to distribute sauce evenly. Remove from heat.
  4. Dice your avocado.
  5. Build your tacos. Place the cole slaw on the bottom of each tortilla, place 5-6 shrimps on top, and add a few avocado pieces.
  • Preparation time: 30 minutes
  • Cook time: 5 minutes

 

Have you tried any of the P.F. Chang’s Home Menu Sauces yet? Find some more recipe inspiration HERE.

 

Fresh Pico de Gallo

Fresh Pico de Gallo

Fresh Pico de Gallo with Roma tomatoes, garlic, onion, cilantro, jalapeno and serrano peppers and a splash of lime juice.

Fresh Pico de Gallo

Cinco de Mayo is around the corner and I can’t help but have my mind on Mexican cuisine. One of the simplest and freshest salsas I make is this fresh Pico de Gallo. So great for a dip with tortilla chips or on top of chicken fajitas. Plus you can have the salsa prepared in under 5 minutes. Winning!

Fresh Pico de Gallo There are really no special tips and tricks for this recipe. It is crazy easy to throw together. Just make sure to use all fresh ingredients. Mushy tomatoes or cilantro that isn’t green and bright, could kill the taste. If your lime isn’t very juicy, you can squeeze 2 into the mixture. A nice tip to get the most out of your lime, use the palm of your hand to roll the lime on the counter before cutting and squeezing. I have also popped them into the microwave for 20 seconds to get the most juice possible from them.

Fresh Pico de Gallo

Want another great Mexican inspired dip idea that is super easy? Try the Enchilada Bean Dip from my friend over at Fizl Dizl.

 

 

Fresh Pico de Gallo

Fresh Pico de Gallo
Print
Fresh Pico de Gallo
  • 6 Roma tomatoes
  • .5 onion (red or white, I mixed both today)
  • .5 cup chopped fresh cilantro
  • 1 lime
  • 3 garlic cloves, minced
  • 1 jalapeno
  • 1 serrano
  • pinch of salt
  1. Wash all your tomatoes, peppers and cilantro well.
  2. Grab a cutting board and knife.
  3. Chop your tomatoes and put into a medium mixing bowl.
  4. Finely chop 1 jalapeno and 1 serrano and put into bowl. If you do not like heat, remove the seeds before chopping.
  5. Chop half an onion and put into bowl. I grab whatever I have on hand. I did a mix of red onion and white onion today.
  6. Squeeze 1 lime into bowl, add a pinch of salt and mince 3 garlic cloves.
  7. Chop your fresh cilantro and place into mixture.
  8. Mix all ingredients together and serve.

Fresh Pico de Gallo

 

Pork Tacos with Pineapple Salsa

Pork Tacos with Pineapple Salsa

Get dinner on the table pronto with these Pork Tacos with Pineapple Salsa. I took a page from my mother on today’s recipe. Growing up, we were always so busy with sports, school, and activities for myself and my two siblings. My own life with children isn’t a whole lot different. Every day is crazy hectic!

My mother is the 30 minute meal master and she would frequently make tacos with pork tenderloin. I am teaming up with Smithfield Marinated Fresh Pork today and these folks have a variety of marinated pork options to make real flavor, real fast and we are making a killer taco.

 

#RealFlavorRealFast, #ad, Pork Tacos with Pineapple Salsa

 

Smithfield Marinated Fresh Pork is 100% fresh pork that has been slow marinated and seasoned to perfection with no artificial ingredients. Available in various cuts from tenderloin to roast with multiple flavors to choose from- Slow Roasted Golden Rotisserie, Garlic and Herb, Hardwood Smoked Bacon & Cracked Black Pepper and more. All the labor intensive prep work is done for you. Now all you have do is pick a cooking method. Grill, bake, slow cook?

Any dish, any cooking style, Smithfield Marinated Fresh Pork has you covered. All you have to do is go to your local Kroger and grab the flavor you want. Think of all the creative meals you can come up with in 30 minutes or less and you can even cube the pork to cut down on cooking time even more.

 

#RealFlavorRealFast, #ad, Pork Tacos with Pineapple Salsa

Smithfield Marinated Fresh Pork is having a contest and the grand prize winner will be receiving the opportunity for a trip to wine country!

   How To Enter:

  • Submit your tip on how you get dinner ready in 30 minutes or less using Smithfield Marinated Fresh Pork, for a chance to win a grand prize trip to wine country or hundreds of other great prizes!
  • Plus, you can vote on your favorite tips and tricks to achieve real flavor, real fast, and you will be entered to win a $25 gift card.

For more 30 minute or less recipe inspiration, and to view full contest details, visit www.SmithfieldRealFlavorRealFast.com.

 

#RealFlavorRealFast, #ad, Pork Tacos with Pineapple Salsa

 

I am day dreaming of my trip to wine country now but back to the Pork Tacos with Pineapple Salsa. Preparation for these tacos is so crazy simple. You will pre heat your oven to 425 degrees. Place the pork loin on a roasting pan and cook for 30 minutes. I used Hardwood Smoked Bacon & Cracked Black Pepper but any flavor would work great. I enjoy bacon. Period. I don’t really need to expand on that, do I?  Nothing better than taking a big bite and getting a punch of bacon flavor. Oh yum.

While the Smithfield Marinated Fresh Pork tenderloin is cooking, chop up your fresh pineapple salsa. I recommend using fresh pineapple oppose to canned. Most grocery stores will have pineapple pre sliced in the produce section so if you want to save a little time, grab a container of pre sliced. Chop a cup of pineapple, 1 tomato, 1 jalapeno, half cup of green bell pepper, and a quarter cup of both fresh cilantro and red onion. Squeeze some lime juice into the mix and done.

Slice your pork tenderloin and place on some warm flour tortillas with a spoonful or two…heck make it three spoonfuls of the pineapple salsa. Now, time to enjoy some family meal time.

 

#RealFlavorRealFast, #ad, Pork Tacos with Pineapple Salsa

 

Grab some Smithfield Marinated Fresh Pork today and get dinner on the table in a breeze. Remember to visit www.SmithfieldRealFlavorRealFast.com to submit your best tips on creating a delicious meal in 30 minutes or less.

 

#RealFlavorRealFast, #ad, Pork Tacos with Pineapple Salsa

 

Pork Tacos with Pineapple Salsa
Print
Pork Tacos with Pineapple Salsa
  • 1+ pound Smithfield Marinated Fresh Pork, Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin
  • 1 cup diced fresh pineapple
  • 1/4 cup fresh diced red onion
  • 1 diced tomato
  • 1/4 cup freshly chopped cilantro
  • 1 lime
  • .5 cup diced green bell pepper
  • 1 jalapeno
  • 8 fajita sized flour tortillas
  1. Pre heat oven to 425 degrees.
  2. Remove your Smithfield pork tenderloin from package and place on roasting pan.
  3. Cook for 30 minutes or until internal temperature reaches 150 degrees. There will be a little pink.
  4. Let pork sit and rest for 5 minutes before thinly slicing.
  5. While the pork is cooking, you can prepare your pineapple salsa.
  6. Wash the tomato and cilantro. Grab a cutting board, knife and measuring cup.
  7. Dice 1 cup of fresh pineapple, 1 tomato (any kind will do), and .5 cup bell pepper. Finely chop 1/4 cup of red onion, jalapeno and cilantro. Add all ingredients to a small bowl. Squeeze the juice from 1 lime into bowl and mix together.
  8. Assemble your tacos. Add a few slices of pork onto a tortilla with a heaping scoop of pineapple salsa.
  9. Enjoy!

This is a sponsored post written by me on behalf of Smithfield Marinated Fresh Pork.

 

Pin this recipe to share with your friends:

RealFlavorRealFast Pork, #ad, Tacos with Pineapple Salsa

 

Tracking Pixel

Baked Avocado Tacos with Boom Boom Sauce

Baked Avocado Tacos with Boom Boom Sauce with a pinch of spice, nice crunch and an addicting sauce on top.

 

avocado tacos, vegetarian

 

We love tacos in this household. Could literally eat them every single say of the week. No problem. You have to switch things up a bit every once in awhile though! Today we made these Baked Avocado Tacos with Boom Boom Sauce. I wanted something vegetarian but still colorful and flavorful. We are a meat eating family. Dinner pretty much always revolves around the meat. A steak, chicken, pork, turkey or what have you. With that said, it can be so difficult to feed my family anything vegan or vegetarian. They literally will look at me like I am an alien if meat is not on the dinner table. Everyone ate these without complaints. My son didn’t even realize he was eating baked avocado until he asked half way through taco number 2.

 

baked avocado

 

Check out the video below for a quick how to:

 

Baked Avocado Tacos with Boom Boom Sauce are fairly simple to make and use basic ingredients. The only “difficult” part of preparing these tacos are handling the avocado slices as you give them that crunchy panko. Make sure your avocados are not too squishy because it will make your job a little bit harder. We spiced up the panko mixture just slightly to add more flavor and kick. Feel free to double the amount of cayenne spice in the panko if you like the extra heat in your food!

 

baked avocado, tacos, vegetarian

 

I went ahead with a boom boom sauce today. Simple. Delicious. Takes 5 seconds to prepare. Perfect. Boom boom sauce is fantastic with fried or crusted fish, chicken, or a French fry dip. If you love fish and haven’t had a fried cod sandwich with boom boom sauce, I recommend it.

Baked Avocado Tacos with Boom Boom Sauce on Tuesday, Crispy Baked Cod Sandwich with boom boom sauce on Wednesday. It’s a plan. Who’s with me?

 

 

Baked Avocado Tacos with Boom Boom Sauce
Print
baked avoacado, boom boom sauce, vegetarian, tacos, spicy

Yields: 8 tacos

  • Baked Avocado
  • 2 avocados
  • .5 cups flour
  • 2 eggs, beaten
  • 1 cup panko
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • salt
  • pepper
  • Boom Boom Sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon Sriracha
  • 1 tablespoon chili sauce
  • Tacos
  • .5 head of red cabbage
  • 1 jalapeno
  • 2 tomatoes
  • 8 tortillas
  • 16 slices baked avocado
  • .5 cup boom boom sauce
  • chopped cilantro to garnish
  • lime to squeeze on top (optional)
  1. Preheat oven to 400 degrees.
  2. Gather ingredients, measuring cups, 4 bowls, parchment paper, baking sheet, whisk, knife and cutting board. Grab your patience too.
  3. Wash all fruits and vegetables well, especially the cilantro because it tends to hold in a lot of dirt.
  4. Set up 3 bowls. Bowl #1 with the flour. Bowl #2 with 2 eggs that were beaten with the whisk well. Bowl #3 mix 1 cup panko, 1 teaspoon cayenne, 1 teaspoon garlic powder, pinch of salt and pepper. Set bowls up in order of 1-2-3.
  5. Take 2 avocados and cut in half, remove the seeds. Now, slice each half 3 times to make 4 pieces per half of avocado. Remove from the skin with a spoon.
  6. Now, the tedious part. One avocado slice at a time go through each bowl 1-2-3. Cover in flour bowl, then the eggs and lastly the panko mixture. This step of the process is not hard nor does it take any cooking talent but the avocado can get messy. If you do one slice at a time though and wash hands when the flour and panko starts sticking, you will do just fine. Just takes some time.
  7. Place the panko covered avocado slices on a parchment paper covered baking sheet, spreading out just a tad. I recommend parchment paper over foil so there is no sticking.
  8. Bake avocado slices for 15 minutes and flip them half through cooking.
  9. As the avocado bakes, chop your cabbage, a little cilantro, tomato and slice your jalapeno.
  10. Make the boom boom sauce. Grab a bowl and add mayo, ketchup, chili sauce and sriracha. Give a good mix.
  11. Remove the avocado slices from the oven after the 15 minute cook time and assemble your tacos. Place 2 slices baked avocado on a tortilla, dress up with the cabbage, cilantro, tomatoes and jalapeno slices. Add a bit of boom boom sauce and squeeze fresh lime(optional).
  12. Enjoy!
  • Preparation time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes

 

 

Baked Avocado Tacos with Boom Boom Sauce

 

Simply Made Recipes is a participant in the Share A Sale Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising. If you click on an affiliate link and make a purchase, we may receive a small commission. This costs nothing extra to you and helps keep Simply Made Recipes running!

 

NatureBox - Delicious Snacks Delivered to You