Like most people, I love Mexican fare. Tacos, fajitas, chips and guac, you name it! I wanted to create a dish that incorporated these amazing flavors, while making it free of inflammatory foods. My type of taco bowl is free of those ingredients you might find at your traditional Tex-Mex restaurant (gluten, corn, wheat, sugar, dairy).

My Type of Taco Bowl

Serves 2

Chicken

2 organic, skinless, boneless chicken breasts
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon oregano
dash of cayenne

Zucchini Refried "Beans"

1 large or 2 medium zucchini, peeled and cut into 1 inch cubes (about 3 cups)
1/2 white onion, diced (about 1 cup)
4 tablespoons olive or avocado oil (for cooking), divided
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne
sea salt and black pepper to taste

Other Ingredients

4 cups chopped Romaine lettuce
1 ripe plantain, sliced into 1/4 inch "coins"
1 tablespoon coconut oil (olive or avocado oil would work too)
1 avocado, sliced (or couple tablespoons of guacamole instead!)
1/2 cup salsa of choice (try this peach salsa!)

Pre-heat oven to 400 degrees.

In a small bowl, combine spices for chicken. Pat chicken dry with a paper towel and season both sides. Grill 15 minutes on one side and flip. Grill another 15 minutes or until internal temperature reaches 165 degrees.

Meanwhile, line a baking sheet with parchment paper. Spread zucchini evenly and coat with oil and sea salt. Roast 30 minutes until tender and slightly golden brown.

On the stove top, heat 2 tablespoons oil in a large pot or dutch oven over medium high heat. Add garlic and onions and cook until soft, about 7 minutes.

Meanwhile, cook plantains. Heat coconut oil in a large skillet over medium high heat. Cook about 3-4 minutes until golden brown. Flip. Cook another 3-4 minutes and remove from heat.

Add roasted zucchini and remaining spices (cumin, chili powder, cayenne, sea salt, black pepper) to pot with onions and cook until heated through (about 3-5 minutes). To puree, use an immersion blender or transfer zucchini-onion mixture to a blender or food processor until the consistency of refried beans.

Divide Romaine lettuce equally among two bowl. Top with grilled chicken, zucchini refried "beans," plantains, avocado, and salsa. Enjoy!