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| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- For the Pasta:
- 1 cup of corn
- 1 Tbs extra virgin olive oil
- 1/2 cup diced onion
- 1 tsp diced jalapeno I used 1 whole jalapeno
- 1 large garlic clove minced (I used 2)
- salt and pepper to taste
- 1.5 Tbs tomato paste
- 1 14.5 oz can peeled whole tomatoes drained (I used 3 medium fresh tomatoes)
- 3 large zucchinis - spiralized or 4 medium
- 1/2 cup halved medium black olives
- 1 avocado sliced
- 2 Tbs chopped cilantro
- 1 lime quartered to serve
- For the taco "meat"
- 1 cup walnuts
- 1/2 tsp chile powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1 pinch of cayenne pepper
- salt and pepper to taste
Ingredients
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Instructions
- Place the walnuts into a food processor along with all of the spices, season with salt and pepper and pulse until chunky-ground. Set aside.
- Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and jalapeno and cook until onions begin to soften, about 2 minutes. Then, add in the garlic, season with salt and pepper and cook for 30 seconds. Then, add the tomato paste and stir to combine for about 1 minute. Then, add in the taco meat and crush the tomatoes by hand (from the canned tomatoes) and stir to combine and cook for 2 minutes or until heated through. Fold in the corn and let cook for 30 seconds to heat.
- Sautee the zucchini noodles in olive oil, salt and pepper until al dente or to your preference. Drain any excess juices off and combine noodles with taco meat.
- Divide all of the zucchini pasta into four bowls, garnish with olives, avocado and cilantro and serve with lime wedges.