Fructose Free Beef Tacos
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (85% lean)
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup water
For serving
- 8 corn tortillas (6-inch)
- 1 cup shredded cheddar cheese
- 1 medium tomato, diced
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- 1 cup shredded iceberg lettuce
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the garlic-infused oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 1 minute.
- 2
Add the ground beef to the skillet and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain any excess fat if needed.
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