Mexican-style tacos: lightly fried corn tortillas filled with spiced ground beef, lettuce, tomato, cheddar and sour cream. A high-protein, gluten-free dinner.
Ingredients
Instructions
- 1
Finely chop the onion. In a large skillet cook the beef over medium-high heat in its own fat for 6-7 minutes, breaking it up, until the liquid evaporates and it browns; add the onion and cook for 4-5 more minutes.
- 2
Stir in the cumin, paprika, pepper flakes and salt and cook for 1 minute. Add the water and simmer over low heat for 5 minutes until saucy but not wet.
- 3
Meanwhile dice the tomato small, shred the lettuce into thin strips and grate the cheddar.
- 4
Heat the sunflower oil in another skillet; fry the tortillas one at a time for 20-30 seconds per side and, while still warm, fold them in half into a taco shape; drain on paper towels.
- 5
Fill each tortilla with the beef, then top with lettuce, tomato, cheddar and a spoonful of sour cream. Serve right away, 2 tacos per person.
Nutrition
Per serving
| Calories | 555 kcal |
|---|---|
| Protein | 28 g |
| Carbs | 29 g |
| Fat | 38 g |
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