Oven Baked Tacos with a grated zucchini salad. Change up your taco night and use some of those home grown zucchinis instead of the usual lettuce. You will be amazed at how great it tastes!
Oven Baked Tacos with Grated Zucchini
If you have a backyard veggie garden and you live in Australia, right now you are probably growing ridiculously large zucchinis and not have near enough recipes to put them in. I mean you can only eat so much zucchini slice! My ingenious sister, and our Mum, came down to Dunsborough to stay for the weekend, bringing with them surplus backyard produce…. eggs, kale, giant zucchinis. I was stoked to fill my fridge with home grown veggies as I haven’t yet set up my own down here. I was a bit unsure how I was going to use all that zucchini, I usually hide it in spaghetti bolognaise or on the occassion make my Pistachio, Lime, Zucchini & Yoghurt Cupcakes or White Chocolate Brownie with Hidden Zucchini. Then my sister, in her brilliance said she used hers in tacos! Brilliant! Done! Here you go!
I like baking my tacos as it helps hold everything together and can be done ahead of time. Then you just have salad and sauces on the table for everyone to do themselves. I made a grated zucchini and carrot salad and just used mayonnaise for the dressing. These were perfect! I could have eaten half a dozen, they were are really moorish. Give them a go while it’s still zucchini season!
Oven Baked Tacos with Grated Zucchini
- Total Time: 1 hour 20 minutes
- Yield: 12 tacos 1x
Ingredients
- 1 onion, diced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- splash of olive oil
- 2 cloves of garlic, finely chopped
- 1/4 teaspoon paprika
- 11/2 teaspoons cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chilli flakes (optional)
- 1/2 teaspoon chilli powder (optional)
- 500g beef or lamb mince
- 250ml beef broth or stock
- 2 tomatoes, diced
- 2 cups grated cheese
- 1 large zucchini, grated
- 6 carrots, grated
- mayonnaise to serve
Instructions
Place the onion and capsicums in a large pan, (with a lid) a splash of olive oil and soften over low heat.
Add the garlic to the pan, along with all the spices. Cook for 2 minutes.
Add the beef and cook while stirring until browned.
Pour in the stock, cover and cook for 40 minutes, or until reduced, stirring occasionally.
Pre heat oven to 180°C.
Line a baking tray with aluminium foil. (this helps keep the shells crispy)
Line up taco shells so they are all upright.
Layer in each shell; beef, tomatoes, cheese and bake in oven for 15 minutes until cheese has melted.
Remove from oven and top with zucchini, carrot and mayonnaise.
Notes
You could combine the zucchini, carrot and mayonnaise beforehand and just top each taco with this salad.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
