Zucchini and Herb Ground Beef Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Juicy ground beef tacos packed with grated zucchini and fresh herbs, topped with a creamy avocado sauce and served in crisp lettuce cups for a refreshing Whole30 meal. This Mexican-inspired Whole30 recipe, ready in about 30 minutes, pairs Ground beef, Zucchini, Fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Ground beef
• 1 medium Zucchini
• 1/4 cup Fresh cilantro
• 1 tbsp Lime juice
• 1/2 tsp Garlic powder
• 1/2 tsp Cumin
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/2 Avocado
• 1/2 tbsp Lime juice
• 2 tbsp Water
• 8 Lettuce leaves

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Instructions

1. Step 1: Heat a large skillet over medium heat. Add 12 oz ground beef and cook for 5-6 minutes, breaking into small crumbles until browned.
2. Step 2: Stir in 1 medium grated zucchini (1.5 cups), 1/4 cup chopped cilantro, 1 tbsp lime juice, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Cook 3-4 minutes until zucchini is tender and moisture evaporates.
3. Step 3: In a small bowl, mash 1/2 avocado with 1/2 tbsp lime juice and 2 tbsp water until smooth.
4. Step 4: Spoon ground beef mixture into 8 lettuce leaves. Drizzle with avocado crema and serve immediately.