1 medium zucchini (shredded)
1 lbs ground turkey
3 tbsp chili powder
2 tsp onion powder
1 tsp ground cumin
1/2 tsp salt
12 6-inch corn tortillas
3/4 cup shredded sharp cheddar cheese
Preheat oven to 425°F. Shred zucchini using the large holes of a box grater. Squeeze dry in a paper towel (you should have roughly about 2 cups). Spray large nonstick skillet with cooking spray and heat over medium-high. Add the zucchini, ground turkey, chili powder, onion powder, cumin and salt. Cook, stirring, until the turkey is cooked through, 5 to 7 minutes. Spread tortillas out on a baking sheet in two overlapping rows. Bake until hot, 2 minutes. Transfer to a plate and cover. This makes the tortillas easier to manipulate. Coat the baking sheet with cooking spray. Place 6 tortillas on a clean cutting board and spread a generous 1/4 cup beef mixture along the bottom third of a tortilla, sprinkle with about 1 tablespoon cheese and tightly roll into a cigar shape. Place the taquito seam-side down on the baking sheet. Repeat with the remaining tortillas with filling and cheese. Generously coat the top and sides of the taquitos with cooking spray. Bake the taquitos until browned and crispy, 14 to 18 minutes. Serve with salsa, guacamole or sour cream.
*This is a great recipe for kids . Kids love finger foods and it’s got hidden vegetables.
*We use plain greek yogurt in our house in replace of sour cream.