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.