My Type of Taco Bowl

Paleo Delicious Taco Bowl

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


  • 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! 

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Paleo Delicious Taco Bowl