NUTRITION

SERVINGS

INGREDIENTS

4 oz 96% Lean Ground Beef (142g)

1 oz Fat-free shredded mozzarella (28g)

1 whole Low-carb tortilla (45g)

0.5 cup Non-fat Greek yogurt (115g)

0.5 cup Sliced bell peppers (75g)

0.5 cup Diced white onion (75g)

1 tsp Honey (7g)

1 tbsp Chili lime hot sauce (15g)

1 tsp Smoked paprika (2g)

1 tsp Dried oregano (2g)

1 tsp Garlic powder (3g)

1 tsp Onion powder (3g)

1 tsp Ground cumin (2g)

0.5 tsp Sea salt (3g)

1 tbsp Tomato paste (16g)

1 tbsp Fresh cilantro (4g)

1 spray Avocado oil spray (1g)

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

• 2

  Place the sliced bell peppers and diced onions on the sheet pan, mist with avocado oil spray, and season with half of the paprika, oregano, garlic powder, onion powder, cumin, and salt.

• 3

  Toss the vegetables to coat and roast for 12 minutes until they begin to soften.

• 4

  Push the vegetables to the side and add the lean ground beef to the center of the pan along with the tomato paste, fresh cilantro, and the remaining spices.

• 5

  Mix the beef with the seasonings directly on the pan, flatten into a thin layer, and bake for 10 minutes.

• 6

  While the beef cooks, whisk together the Greek yogurt, hot sauce, and honey in a small bowl to create the drizzle.

• 7

  Remove the pan from the oven, break the beef into small crumbles, and toss with the roasted vegetables.

• 8

  Place the tortilla on the pan, fill with the beef and vegetable mixture, and top with the fat-free mozzarella.

• 9

  Return the pan to the oven for 3-5 minutes until the cheese is melted and the tortilla is slightly crisp.

• 10

  Drizzle the honey-lime yogurt sauce over the taco and serve immediately.