YOUR SOLIN GENERATED RECIPE
Beef and Bell Pepper Tacos with Zesty Greek Yogurt
Sizzling lean beef sautéed with a vibrant medley of crisp bell peppers and zucchini, served in warm tortillas with a cool, zesty dollop of Greek yogurt.
INGREDIENTS
8 oz 93% lean ground beef
150 g bell pepper
75 g red onion
75 g zucchini
2 small corn tortillas
0.5 cup nonfat plain Greek yogurt
0.5 tbsp extra virgin olive oil
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
1 tsp lime juice
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced bell peppers, red onion, and zucchini to the pan, sautéing for 5-7 minutes until tender-crisp and slightly charred.
Push the vegetables to the side of the skillet and add the ground beef, breaking it into small crumbles with a spatula.
Season the entire mixture with chili powder, cumin, garlic powder, cayenne pepper, sea salt, and black pepper.
Cook until the beef is fully browned and the spices are fragrant, then toss everything together to combine.
Warm the corn tortillas in a dry pan or over an open flame until soft and pliable.
Fill each tortilla with the beef and vegetable mixture.
Top each taco with a generous dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice.