Ingredients:

  • 1 lb lean ground beef (90/10)
  • 8 small flour tortillas (street taco size)
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 0.5 tsp garlic powder
  • 4 slices sharp white cheddar cheese, halved
  • 0.5 cup plain non fat Greek yogurt
  • 1 tbsp yellow mustard
  • 2 tbsp finely chopped dill pickles
  • 1 tsp pickle juice
  • 0.5 tsp smoked paprika
  • 1 pinch cayenne pepper
  • 2 cups shredded romaine lettuce
  • 0.25 red onion, finely diced

Instructions:

  1. In a small bowl, whisk together the 0.5 cup plain non fat Greek yogurt, 1 tbsp yellow mustard, 2 tbsp chopped dill pickles, 1 tsp pickle juice, 0.5 tsp smoked paprika, and a pinch of cayenne.
  2. Divide your 1 lb lean ground beef into 8 equal portions (roughly 55 grams each). Roll them into loose balls. Do not overwork the meat, or it will become tough and rubbery.
  3. Place a beef ball onto the center of a flour tortilla. Using your hand or a flat plate, press the meat down until it covers the tortilla almost to the edges. It should be a thin, even layer.
  4. Heat your skillet over medium high heat. Place the tortilla meat side down. Press firmly with a spatula for 10 seconds to ensure total contact. Cook for 3 minutes until the beef is dark brown and lacy around the edges.
  5. Flip the taco so the tortilla is now touching the pan. Immediately place a half slice of sharp white cheddar onto the beef.
  6. Remove the taco from the pan once the cheese is molten and the tortilla is golden. Top with shredded romaine lettuce and diced red onion. Drizzle a generous spoonful of the prepared yogurt sauce over the top.
  7. Sprinkle a tiny extra pinch of kosher salt and cracked black pepper over the fresh vegetables to make the flavors pop. Repeat with the remaining portions.