Recipe A Week Challenge: Tomato Tacos
You love watching "Tasty" and "Delish" videos on Facebook, but have you ever tried to make something from one of them?
In my continued quest to find low carb meals for my fiance to help him lose weight for the wedding, while still making something that's filling enough for me to eat while I train to run 26.2 miles...I though this was a perfect opportunity to give one of those videos a try for the first time!
When I'm tight on time but am still expected to get dinner on the table, ground beef tacos are one of my go to meals because they're so effortless to make. Unfortunately if you're trying to cut calories, they're not a great option. If you use traditional hard taco shells, they cost you about 160 calories and 22g of carbs for every two shells you eat. The good news? The inside of those tacos aren't that bad for you if you're not burying them in an obnoxious amount of cheese and sour cream!
That's where this recipe from Delish comes in! It replaces the hard taco shell with a large tomato that's only going to set you back 32 calories and 7g of carbs. They're just as easy to make as the ground beef tacos I usually make, but the one thing I really like about this recipe is that it mixed onions in when the meat was cooking. That gave it a more grown up flavor to the tacos. You'll probably notice that mine use cilantro instead of shredded lettuce. I didn't do that for any caloric reasons, I did it because I can't bring myself to eat lettuce! It's weird, but I've had an aversion to it since I was a kid.
A cool bonus? The taco mix is worth an extra Albertsons Monopoly ticket! (You know, if you're as addicted to the game as I am!)
Tomato Tacos (via Delish)
- 4 tomatoes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 lb ground beef
- 1 packet taco seasoning
- Kosher Salt
- Freshly ground black pepper
- 2/3 cup shredded Mexican cheese
- 1/2 cup shredded iceberg lettuce
- 1/2 cup sour cream
- Heat oil in skillet and cook onion until tender
- Add ground beef, taco seasoning and salt/pepper (to taste) Cook until beef isn't pink any more. Drain and set aside.
- Flip tomatoes so they are stem-side down. Cut tomatoes into six wedges without cutting all the way through the tomato. Spread wedges.
- Fill with taco meat and top with cheese, lettuce and sour cream.