Zucchini Taquitos with Guacamole

These taquitos are some of my favorite foods to make because they're great with any type of filling. Having them with meat is an obvious choice, but mixing it up with your fave garden veggie mix is also a fun idea. 

I made these for Day 10 lunch of the Shred 10 challenge, which means they can help keep you fit! It's all about the portion control, and using the right cooking methods. In this blog post, you will see that we use several different cooking methods-all of them healthy. 

#foodisourfriend zucchini taquitos - IM Nutrition recipe - shred 10

Zucchini Taquitoes with Guacamole Recipe

Ingredients

  • 10 fresh corn tortillas
  • 2 zucchini squash
  • 1/2 onion 
  • 5 garlic cloves
  • handful of cilantro
  • 3 avocados
  • 2 limes
  • salt, pepper to taste
  • grapeseed or coconut oil

 

shred 10 zucchini taquitos #foodisourfriend IM Nutrition

Cooking Directions

...for taquitos

  1. Chop up onion, zucchini , cilantro and mince 3 garlic cloves. Add to a medium hot pan and steam with water or sautee in grapeseed oil. Once cooked, set veggies in a bowl to assemble taquitos.
  2. If tortillas are fresh, they should be easily rolled. Take a spoonful of zucchini mix and add to center of tortilla. 
  3. Roll tortilla up like you would an enchilada, and set aside on a plate. 
  4. Turn a skillet hot and add just enough oil to cover the bottom.
  5. Place taquito on oil with the most open part of the taco on the bottom to "seal" the taquito. Flip and let cook until browned or hard/crunchy. 

...for guacamole

  1. Scoop out avocados, cilantro and mince 2 garlic cloves and add to a bowl. 
  2. Squeeze the juice of limes and mix with a fork. 
  3. Add salt, black pepper to taste.  Add on top of or use to dip taquitos. Enjoy!

 

*Bonus Fit Recipe

Spiced Beef Taquitos with Easy Guacamole

Ingredients

  • 10 fresh corn tortillas
  • 1 lbc organic ground beef
  • 1/2 lb mushrooms of choice
  • 1/2 onion 
  • 5 garlic cloves
  • handful of cilantro
  • 3 avocados
  • 2 limes
  • salt, pepper to taste
  • grapeseed oil, coconut oil or Chili Beak Chili Oil

Cooking Directions

  1. Add ground beef to a medium hot skillet. 
  2. Chop up onion, cilantro, mushrooms and mince garlic cloves. Add to beef and steam with just enough water to coat skillet or sautee with Chili Beak Chili Oil (or the beef's natural oils). Once cooked, set aside in a bowl to assemble taquitos.
  3. If tortillas are fresh, they should be easily rolled. Take a spoonful of meat mix and add to center of tortilla. 
  4. Roll tortilla up like you would an enchilada, and set aside on a plate. 
  5. Turn a new skillet hot and add just enough oil to cover the bottom.
  6. Place taquito on oil with the most open part of the taco on the bottom to "seal" the taquito. Flip and let cook until browned or hard/crunchy. 
  7. Serve with fresh guac (see recipe above.) Enjoy!!

*For frying, we use grapseed and coconut oil because they retain their nutrition benefits with high cooking temperatures. If you don't like the coconut taste, use the refined coconut oil. 

This recipe is perfect for Meatless Monday or for any vegetarian night! Enjoy!