Bake these healthy Mexican turkey taco boats in your outdoor BBQ grill. A delicious whole food, low carb alternative to traditional tacos, packed with extra vegetables and healthy fat from avocado and olives. They are gluten free and you can make them even lower in fat by skipping the cheese.
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Healthy Baja Kitchen Tips:
Ground turkey may not be available in Baja so I have used home ground chicken. When you can’t buy what you want in Mexico, then make your own. A food processor can mince chicken or you can grind the meat with a special electric meat grinder. I’ve seen hand cranked meat grinders at the Sunday Market in Loreto but a grinder should be on your list of kitchen gadgets to bring from home. Seriously, I want to know what’s in my ground meat. Chicken beaks and feet? No thanks. I plan to grind my own pork for home made chorizo too.
How to bake zucchini boats or enchiladas in your outdoor BBQ grill:
Line a grilling basket with overlapping crossed heavy foil. If you are limiting your exposure to aluminum then try these in a cast iron skillet and let me know how you adjusted the baking time and etc. Assemble your zucchini boats and/or enchiladas in the foil lined basket. Fold bottom flaps over the food and crimp the flap together, tenting it over the food. This is especially important if you are topping your dish with cheese. Otherwise you will have cheese on the foil wrap but not on your dish. Fold the remaining flaps over that and seal with a crimp. Bake with indirect moderate heat, 350-400 degrees.
If you use a baked recipe then check for doneness after 3/4 of the suggested time. The outdoor grill will cook faster and burn more easily but it’s worth the effort to get an interesting smokey flavor and to keep the summer heat out of the kitchen.
Grilled Healthy Turkey Zucchini Taco Boats
Healthy Mexican inspired spicy ground turkey zucchini boats, loaded with vegetables and baked in the outdoor grill.
- Zucchini, 4
- Ground turkey, 8 oz
- 1 tablespoon olive oil
- Onion, 1/2 large
- Garlic, 2 cloves
- Carrot, 1 large
- Celery, 1 stalk
- Bell pepper, 1/2
- Cilantro, fresh chopped 1/2 cup
- Jalapeño, 1 seeded
- Tomato, 1
- Ancho chili powder, 1 tablespoon
- Oregano dried, 1 teaspoon crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Black olives sliced, 1/4 cup
- Cheddar cheese, shredded 1/2 cup
- To serve: Avocado sliced, prepared salsa or pico de gallo, and additional chopped cilantro.
- Step 1 Prepare grilling pan by covering pan with overlapping flaps of aluminum foil leaving tails long enough to fold over the dish with excess to seal.
- Step 2 Slice zucchini in half lengthwise. Scoop out the center of each zucchini with a spoon leaving a 1/4 inch shell. Save all zucchini.
- Step 3 Brown turkey in olive oil until no longer pink over medium heat in a large skillet. Add chopped onion and minced garlic. Sauté until translucent. Add finely chopped carrot, celery, peppers, remaining zucchini pulp, tomatoes, spices and 1/4 cup of water. Let simmer until vegetables are semi-soft about 10 minutes.
- Step 4 Assemble stuffed zucchini in the prepared grill pan. Overfill zucchini boats with meat mixture, you may have leftovers. Sprinkle with cheese and olives. Tent the foil flaps over the meal and seal with crimps.
- Step 5 Heat grill to 350-400 degrees or moderate heat. Place grill basket over indirect heat and bake for 35 minutes. Open packet very carefully with grilling gloves or oven mitts to avoid steam burns. The zucchini should be soft and the cheese melted. Slice avocado and place over boats just before serving. Serve with salsa and cilantro garnish.
What kitchen gadgets can you not live without? I have a list of things to bring back to Baja, which I will share, because I couldn’t find them in rural Mexico. Stay tuned.
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