High Protein Crispy Beef Tacos
Equipment
Ingredients
Taco Beef
lean ground beef (5% fat or less) (raw)
800 g
white onion (diced)
1 medium
enchilada sauce (room_temperature)
80 g
water (room_temperature)
60 ml
avocado oil cooking spray (room_temperature)
1 spray
Taco Seasoning (homemade)
smoked paprika (dry)
2 tsp
garlic powder (dry)
2 tsp
onion powder (dry)
1 tsp
cayenne pepper (dry)
1 tsp
ground cumin (dry)
1 tsp
dried oregano (dry)
1 tsp
sea salt (dry)
2 tsp
black pepper (dry)
1 tsp
Creamy Enchilada Sauce
enchilada sauce (room_temperature)
60 g
0% fat Greek yoghurt (cold)
150 g
honey (room_temperature)
1.5 tsp
cayenne pepper (dry)
0.5 tsp
salt (dry)
1 pinch
Creamy Garlic Sauce
light mayonnaise (cold)
60 g
0% Greek yoghurt (cold)
120 g
lemon (juiced)
0.5 piece
honey (room_temperature)
2 tsp
garlic powder (dry)
2 tsp
black pepper (dry)
0.5 tsp
salt (dry)
1 pinch
Assembly Ingredients
low calorie mini tortillas (room_temperature)
12 piece
low fat grated cheese (grated)
240 g
smoked paprika (dry)
1 sprinkle
Instructions
Prepare Taco Seasoning
Mix all the taco seasoning spices together in a small bowl.
Prepare Creamy Enchilada Sauce
Mix enchilada sauce, Greek yoghurt, honey, cayenne and salt until smooth.
Prepare Creamy Garlic Sauce
Mix light mayo, Greek yoghurt, lemon juice, honey, garlic powder, black pepper and salt until combined.
Prepare Beef Mixture
Cook the lean ground beef with diced onion, taco seasoning, enchilada sauce and water until browned and seasoned.
Assemble Tacos
Fill each mini tortilla with beef mixture and cheese, then fold and spray with cooking spray.
Bake Tacos
Bake assembled tacos in the oven at 220°C for 8-10 minutes until crispy and cheese is melted.
Original recipe
Storage
Wrap individually in foil before freezing. Reheat from frozen without thawing.
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