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1. Shred the romaine lettuce, dice the tomatoes, finely dice the white onion, mince the garlic and chop the cilantro. Cut the lime into wedges. Stir a squeeze of lime juice into the Greek yogurt with a pinch of the salt for a tangy crema-style topping.
0.5 piece White onion, finely diced,
2 clove Garlic,
0.8 tsp Salt,
2 cup Romaine lettuce, shredded,
2 piece Tomatoes, diced,
0.5 cup Plain nonfat Greek yogurt,
1 piece Lime,
0.2 cup Fresh cilantro (garnish)
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2. Heat the olive oil in a large skillet over medium-high heat. Add the white onion and cook 3 minutes until softened, then add the garlic and cook 30 seconds until fragrant.
1 tbsp Olive oil,
0.5 piece White onion, finely diced,
2 clove Garlic
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3. Add the ground beef, breaking it into small crumbles, and cook 6 to 8 minutes until browned and no pink remains. Stir in the chili powder, cumin, Mexican oregano, smoked paprika and remaining salt, and toast the spices with the meat for 1 minute.
1 lb Lean ground beef (93% lean),
1 tbsp Chili powder,
1 tsp Ground cumin,
0.5 tsp Mexican oregano,
0.5 tsp Smoked paprika,
0.8 tsp Salt
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4. Pour in the water, scraping up any browned bits, and simmer 3 to 4 minutes until the liquid reduces and the beef is glossy and moist. Finish with a squeeze of lime juice and keep warm.
0.2 cup Water,
1 piece Lime
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5. Warm each low-carb tortilla in a dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly toasted.
8 piece High-fiber low-carb tortillas
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6. Fill each tortilla with seasoned beef, lettuce, tomato and salsa. Top with a spoonful of lime-spiked Greek yogurt, scatter with cilantro and serve right away with lime wedges.
8 piece High-fiber low-carb tortillas,
2 cup Romaine lettuce, shredded,
2 piece Tomatoes, diced,
0.5 cup Salsa,
0.5 cup Plain nonfat Greek yogurt,
1 piece Lime,
0.2 cup Fresh cilantro (garnish)
