AuthorChuckHThis is a delicious and healthy taco recipe. It originally called for corn taco shells, but I chose to replace them with a low carb / high fiber variety. I also added jalapeños.
Ingredients:
Directions:
Preheat broiler.
Season beef with salt and pepper.
In a large bowl, combine half of the yogurt, 1 tsp of Tampico seasoning, 1/2 tsp salt, pepper to taste, and 1 tablespoon of olive oil. Mix well and toss in beef to coat. Set aside to marinate.
Trim onion and cut into thin slices.
Pick cilantro from stems. Finely chop stems and 1/4 of onion and add to a medium bowl. Cut the lime in half and juice 1/2 into a bowl with onion and cilantro stems. Chop jalapeno and add to bowl with onion, lime, and cilantro. Toss to cover with lime and allow to pickle.
Cut the remaining lime into wedges for garnish. Chop cilantro leaves for garnish.
To the remaining yogurt, add 1/4 of cilantro leaves, 1.5 tsp of water, and salt and pepper. Stir well.
Warm your tortilla in a skillet. Wrap in aluminum foil.
On a baking sheet cover with foil, toss remaining onion with 1 tbsp oil. Place corn in the center. Season with salt and pepper. Place in the broiler on the top rack. Cook for 6 minutes - 3 on each side. Corn should be soft and slightly brown.
Remove corn and place on cutting board to cool.
Add beef to pan with onions and allow to cook in the broiler for approximate 3 minutes.
Once cool, cut corn off cob into the pickled onion.
Serve on warm tortillas. Garnish with cilantro.
Enjoy!
Serving Size 1 taco
Servings 3
- Amount Per Serving
- Calories 386Calories from Fat 163
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6.3g32%
- Trans Fat 0g
- Cholesterol 12mg4%
- Total Carbohydrate 35g12%
- Dietary Fiber 10g40%
- Sugars 6g
- Protein 46g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- This is a high fiber delicious taco recipe. It makes 3 tacos with about 14.2 grams of fiber per taco.
- You can adjust the heat by using spicier peppers.
Ingredients
Directions
Preheat broiler.
Season beef with salt and pepper.
In a large bowl, combine half of the yogurt, 1 tsp of Tampico seasoning, 1/2 tsp salt, pepper to taste, and 1 tablespoon of olive oil. Mix well and toss in beef to coat. Set aside to marinate.
Trim onion and cut into thin slices.
Pick cilantro from stems. Finely chop stems and 1/4 of onion and add to a medium bowl. Cut the lime in half and juice 1/2 into a bowl with onion and cilantro stems. Chop jalapeno and add to bowl with onion, lime, and cilantro. Toss to cover with lime and allow to pickle.
Cut the remaining lime into wedges for garnish. Chop cilantro leaves for garnish.
To the remaining yogurt, add 1/4 of cilantro leaves, 1.5 tsp of water, and salt and pepper. Stir well.
Warm your tortilla in a skillet. Wrap in aluminum foil.
On a baking sheet cover with foil, toss remaining onion with 1 tbsp oil. Place corn in the center. Season with salt and pepper. Place in the broiler on the top rack. Cook for 6 minutes - 3 on each side. Corn should be soft and slightly brown.
Remove corn and place on cutting board to cool.
Add beef to pan with onions and allow to cook in the broiler for approximate 3 minutes.
Once cool, cut corn off cob into the pickled onion.
Serve on warm tortillas. Garnish with cilantro.
Enjoy!
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