NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

4 oz boneless skinless chicken breast

2 small corn tortillas

0.25 cup non-fat Greek yogurt

1 tsp avocado oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup romaine lettuce

0.25 cup tomato

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into small, uniform half-inch pieces to ensure even cooking with the beef.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the ground beef and diced chicken to the skillet, breaking up the beef with a spatula as it browns.

• 4

  Sprinkle the chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper over the meat mixture.

• 5

  Sauté for 6-8 minutes until the chicken is cooked through and the beef is browned and slightly crispy.

• 6

  While the meat cooks, finely shred the romaine lettuce and dice the tomato.

• 7

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until soft and pliable.

• 8

  Divide the meat mixture evenly between the tortillas.

• 9

  Top each taco with shredded lettuce, diced tomatoes, a dollop of Greek yogurt, and fresh cilantro.