Mexican Zucchini Boats with Spicy Cilantro Cream

1. Heat oven to 350 F.
2. Mix all the spices together for the homemade taco seasoning.
3. Slice zucchini in half lengthwise. Scoop out the insides (leave a little bit so the shell still has some structure), roughly chop the removed flesh and set aside. Scrape zucchini shells with a spoon to smooth out the inside.
4. Heat the avocado oil in a medium-sized saute pan. Add garlic and saute for 1 minute. Add zucchini flesh and saute for 3 minutes, or until water releases. Add tomatoes, black beans, couscous and listed amount of taco seasoning. Stir well and remove from heat.
5. Place filling back into the zucchini boats and top with grated cheese if desired. Place them on a baking tray. Bake for 30 minutes, or until cheese is melted and zucchini is tender.
6. Remove from oven and let them cool 10 minutes before topping with spicy cilantro cream.
7. To make cilantro cream: blend veganaisse, cilantro, lime and habanero in a food processor until smooth. Drizzle over the zucchini boats.
8. Serve warm and enjoy!