High Protein Tuna Avocado Zucchini Tacos
These High-Protein Tuna Avocado Zucchini Tacos are a fresh, low-carb lunch with cheesy zucchini taco shells and a creamy tuna avocado filling. Each serving has about 30 grams of protein, and they’re naturally gluten-free, filling, and easy enough for lunch or a light dinner.
Servings: 3 servings
Calories: 385kcal
Ingredients
For the Zucchini Taco Shells
- 1 large zucchini
- 1 cup mozzarella cheese shredded, about 4 oz or 115g
- 1/4 cup parmesan cheese shredded
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Tuna Avocado Filling
- 1 can tuna drained, about 5 oz or 140g
- 2 hard-boiled eggs large
- 1 ripe avocado
- 1 tablespoon plain Greek yogurt
- 1 red onion small, finely chopped
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the baking sheet. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Slice the zucchini. Using a mandoline or sharp knife, cut the zucchini into very thin, even rounds. Pat away any visible surface moisture with a paper towel.
- Add the Parmesan. Divide the Parmesan into 6 small, evenly spaced circles on the parchment paper. Leave enough room around each one to build a zucchini shell.
- Arrange the zucchini. Place the zucchini slices over each Parmesan circle, overlapping them around the outside like flower petals. Add a slice in the center to cover the opening. Keep the slices overlapping so each shell forms one continuous round without gaps.
- Add the mozzarella. Season the zucchini with salt and pepper. Divide the mozzarella evenly over the three rounds, spreading it across the overlapping slices to help hold them together.
- Bake. Bake for 18–20 minutes, until the zucchini is tender and the cheese is melted and golden around the edges.
- Make the filling. While the shells bake, combine the drained tuna, eggs, avocado, Greek yogurt, red onion, dill, lemon juice, salt, and pepper in a bowl. Mix with a fork, gently mashing the avocado until the filling is as chunky or creamy as you like.
- Let the shells cool. Remove the baking sheet from the oven and let the shells rest for about 5 minutes. They should be firm enough to lift from the parchment but still flexible enough to fold. Carefully loosen each one with a thin spatula.
- Fill and fold. Divide the filling evenly between the three shells, placing it on one half of each round. Gently fold the other half over the filling and serve immediately.
Notes
Serving size: This recipe makes 6 tacos, with 2 tacos per serving, for a total of 3 servings.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 13g | Protein: 29g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 180mg | Sodium: 1128mg | Potassium: 745mg | Fiber: 6g | Sugar: 5g | Vitamin A: 775IU | Vitamin C: 23mg | Calcium: 349mg | Iron: 2mg | Net Carbs: 7g