6
N/A
30 minutes
1 bunch fresh cilantro (divided)
1 bunch green onions (divided)
2 limes (for juice)
1/2 cup teriyaki sauce
2 tablespoons sesame oil (divided)
4 teaspoons ginger spice paste (divided)
1 cup creamy peanut butter
1 (14 oz) package zucchini spirals
1 lb ground beef
3/4 teaspoon kosher salt
1 (7.4 oz) hard and soft shell taco kit
sriracha sauce for drizzling (optional)
- Preheat oven to 325°F. Chop cilantro (1 cup), slice green onions thinly (1 cup), and juice limes (2 tablespoons). Combine in bowl of food processor: teriyaki sauce, lime juice, 1 tablespoon sesame oil, 1/2 cup cilantro, 1/2 cup green onions, and 2 teaspoons ginger; process until smooth.
- Place peanut butter in small bowl; microwave 30 seconds to soften. Stir 2 tablespoons teriyaki mixture into peanut butter. Combine in large bowl: zucchini, remaining 1/2 cup each cilantro and green onions, and remaining teriyaki mixture (about 1 cup).
- Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon sesame oil in pan. Add beef, remaining 2 teaspoons ginger, and salt. Cook 8-10 minutes, stirring occasionally, until meat is browned and 160°F; drain.
- Meanwhile, spread 1 tablespoon + 1 teaspoon peanut butter mixture evenly on each flour tortilla, then wrap flour tortillas around crunchy taco shells (crunchy shells may break). Arrange tortillas on baking sheet; bake 5-7 minutes or until warmed through. Divide beef among tacos and top evenly with zucchini mixture. Drizzle with sriracha (if desired). Serve.
CALORIES (per 1/6 recipe): 580; TOTAL FAT: 39g; SAT FAT: 10g; TRANS FAT: 0g; CHOL: 45mg; SODIUM: 1580mg; TOTAL CARB: 33g; FIBER: 4.50g; SUGARS: 12g; PROTEIN: 28g; CALC: 6%; VIT A: 0%; VIT C: 0%; IRON: 20%
1 bunch fresh cilantro (divided)
1 bunch green onions (divided)
2 limes (for juice)
1/2 cup teriyaki sauce
2 tablespoons sesame oil (divided)
4 teaspoons ginger spice paste (divided)
1 cup creamy peanut butter
1 (14 oz) package zucchini spirals
1 lb ground beef
3/4 teaspoon kosher salt
1 (7.4 oz) hard and soft shell taco kit
sriracha sauce for drizzling (optional)
- Preheat oven to 325°F. Chop cilantro (1 cup), slice green onions thinly (1 cup), and juice limes (2 tablespoons). Combine in bowl of food processor: teriyaki sauce, lime juice, 1 tablespoon sesame oil, 1/2 cup cilantro, 1/2 cup green onions, and 2 teaspoons ginger; process until smooth.
- Place peanut butter in small bowl; microwave 30 seconds to soften. Stir 2 tablespoons teriyaki mixture into peanut butter. Combine in large bowl: zucchini, remaining 1/2 cup each cilantro and green onions, and remaining teriyaki mixture (about 1 cup).
- Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon sesame oil in pan. Add beef, remaining 2 teaspoons ginger, and salt. Cook 8-10 minutes, stirring occasionally, until meat is browned and 160°F; drain.
- Meanwhile, spread 1 tablespoon + 1 teaspoon peanut butter mixture evenly on each flour tortilla, then wrap flour tortillas around crunchy taco shells (crunchy shells may break). Arrange tortillas on baking sheet; bake 5-7 minutes or until warmed through. Divide beef among tacos and top evenly with zucchini mixture. Drizzle with sriracha (if desired). Serve.
CALORIES (per 1/6 recipe): 580; TOTAL FAT: 39g; SAT FAT: 10g; TRANS FAT: 0g; CHOL: 45mg; SODIUM: 1580mg; TOTAL CARB: 33g; FIBER: 4.50g; SUGARS: 12g; PROTEIN: 28g; CALC: 6%; VIT A: 0%; VIT C: 0%; IRON: 20%
