Two out of the three byrdies are sicky over here at the byrdie house. So needless to say the mama byrd was stuck inside all day. This is not always a bad thing though... it gave me the opportunity to make some yummy and healthy homemade flour tortillas to go with the tacos I was planning on making for dinner.
What was so great about these tortillas is that they are made with half whole wheat flour and no lard! Find the recipe here....
Skinny Tacos Recipe
Ingredients
- Lean & Spicy Taco Meat (recipe follows)
- 3 cups shredded romaine lettuce
- 3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)
- 3/4 cup diced tomatoes
- 3/4 cup prepared salsa
- 1/4 cup diced red onion
- Homemade Flour Tortillas ( or store bought whole wheat tortillas)
To assemble, fill each taco shell with (in any order): a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon cheese, 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon onion.
Lean and Spicy Taco Meat
Ingredients
- 8 ounces 93%-lean ground beef
- 8 ounces 99%-lean ground turkey breast
- 1/2 cup chopped onion
- 1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand, or 1 1/4 cups petite-diced tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chile, or 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.
261 per serving : Serving size 2 tacos
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