NUTRITION

SERVINGS

INGREDIENTS

7 oz ground beef (93% lean)

2 small corn tortillas

0.25 oz sharp cheddar cheese

1 tbsp plain Greek yogurt

1 tsp yellow mustard

2 tbsp dill pickles

2 tbsp red onion

0.5 cup iceberg lettuce

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

  In a small bowl, combine the Greek yogurt, yellow mustard, and finely diced dill pickles to create the special sauce.

• 2

  Divide the lean ground beef into two equal portions and roll them into balls.

• 3

  Place one beef ball onto each corn tortilla and press down firmly with a spatula or heavy press until the beef covers the entire surface of the tortilla in a thin layer.

• 4

  Season the beef side of both tortillas evenly with sea salt and black pepper.

• 5

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

• 6

  Place the tortillas beef-side down into the hot pan and press again with the spatula to ensure a hard sear.

• 7

  Cook for 3-4 minutes until the beef is browned and crispy, then flip the tacos so the tortilla side is down.

• 8

  Immediately sprinkle the shredded cheddar cheese over the beef and cook for 1 minute until the cheese melts and the tortilla is toasted.

• 9

  Remove from the pan and top with shredded iceberg lettuce, finely diced red onion, and a generous drizzle of the prepared special sauce.