Taco night just got a whooooooole lot better.
Let me preface today’s recipe by saying that spiralizing isn’t just about subbing in veggie noodles into your favorite pasta and noodle dishes. Spiralizing is about changing the way you eat vegetables and making that experience more exciting.
Would you ever think to put spaghetti into your tacos? Unless you watch iCarly, you probably don’t.
Well, you probably wouldn’t put spaghetti into your tacos because that’s, well, a lot of unnecessary carbs – hard tacos and spaghetti are two foods that are good enough on their own.
I found out about iCarly’s spaghetti tacos (called iHungry tacos) when I was up late at night, surfing YouTube (I probably started off with a simple search for “how to sew a button” and ended up wasting hours, watching shark attack videos and of course, learning about spaghetti tacos.)
This is the video.
These are unbelievably delicious. They’re a bit messy (like all hard tacos are) but they’re well worth it. The key? Trim your noodles!!! Make sure the noodles aren’t longer than 3″ each, so it’ll be easier for you to eat (and your kids.)
Now, if you’re anti hard-taco shell, you can make the second version of this recipe, which is for a taco “bowl” which is basically just all of the filling of a taco, just over a bowl of lettuce. Actually, when Lu and I have “taco night,” I usually make myself the salad version and I get him corn tortillas.
Have you ever tried spaghetti tacos? What are your favorite taco ingredients?
Nutritional Information & Recipe
If using hard taco shells (one serving = 2 tacos):
Vegetarian Zucchini Spaghetti Tacos
- 1 ear of corn
- ½ cup canned tomato sauce
- 1 avocado peeled and cored
- 1 tablespoon finely minced cilantro
- salt and pepper to taste
- 2 medium zucchinis Blade C, noodles trimmed
- ½ cup black beans
- 1 cup shredded lettuce romaine or spinach works best
- Optional if not using hard taco shells: 3 cups of shredded lettuce
- 6 yellow or blue corn taco shells*
- For the taco seasoning:
- 1/2 tablespoon chili powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- salt and pepper to taste
- Place the corn in a medium saucepan and cover with water. Bring to a boil and once boiling, let cook for 2 minutes or until corn is easily pierced with a fork. Once done, drain into a colander and shave off corn with a knife. Set shaved kernels aside.
- While the water is heating up, combine all of the taco seasoning spices together and whisk until thoroughly combined. Set aside.
- Once the corn is done, heat a large skillet over medium heat. Once the skillet heats, add in the tomato sauce and pour in taco seasoning mix. Stir to combine and lower the heat, simmering for 5 minutes for the flavors to develop.
- While tomato sauce is simmering, smash the avocado in a bowl, add in the cilantro and season with salt and pepper. Stir to combine and set aside.
- Add in the zucchini noodles, corn and beans and cook for 2-3 minutes or until noodles are cooked through.
- If using hard taco shells: Using pasta tongs, fill the taco shells with zucchini spaghetti mixture and top with olives, a dollop of avocado and a pinch of lettuce.
- If not using hard taco shells: Fill a bowl up with shredded lettuce and top with zucchini noodles (using pasta tongs to let excess moisture drip off), then top with olives and a dollop of avocado. Repeat 3 more times to make 3 taco bowls.
- *Check the ingredients on the taco shells – they should contain nothing more than water, corn (or masa) flour and/or oil.