NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

2 small corn tortillas

0.5 cup non-fat Greek yogurt

1 tbsp sugar-free ketchup

1 tsp yellow mustard

2 tsp finely chopped dill pickles

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup shredded iceberg lettuce

2 tbsp diced white onion

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, sugar-free ketchup, yellow mustard, finely chopped dill pickles, garlic powder, and onion powder to create the special sauce.

• 2

  Divide the ground beef into two equal portions and roll them into loose balls, then season the exterior of each ball with the sea salt and black pepper.

• 3

  Heat a large cast-iron skillet over medium-high heat with the extra virgin olive oil until the pan is shimmering.

• 4

  Place the beef balls into the hot skillet, then immediately place a corn tortilla directly on top of each beef ball.

• 5

  Use a heavy spatula or a burger press to push down firmly on the tortilla, smashing the beef into a very thin layer that adheres to the tortilla.

• 6

  Cook for 2 to 3 minutes until the beef is deeply browned and crispy, then flip the taco and cook for an additional 30 seconds to lightly toast the tortilla.

• 7

  Remove the tacos from the skillet and garnish with the shredded iceberg lettuce, diced white onion, and a generous drizzle of the prepared special sauce.