Prep the Vegetables: Slice zucchini and yellow squash into half moons. Chop bell peppers. Add all veggies to a large mixing bowl and toss with half of the taco seasoning until evenly coated.

Cook Your Grain:Prepare white rice, brown rice, or quinoa according to package instructions. Avoid excess water and fluff before serving.

Cook the Protein:Heat avocado oil in a large skillet over medium-high heat. Add ground chicken or turkey and the remaining taco seasoning. Cook 7–9 minutes, breaking into smaller pieces, until no longer pink.

Add the Vegetables:Add seasoned vegetables to the same large skillet. Cover and cook on medium heat for 7–9 minutes, stirring occasionally, until softened and cooked through.

Assemble:Serve your Mexican stir fry over cooked grain. Drizzle with creamy jalapeño sauce and add guacamole if desired. Finish with a squeeze of fresh lime juice and enjoy!