Low Iodine Beef Tacos

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the beef

1 lb ground beef (85% lean)
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz
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Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
Omit this
This ingredient likely doesn’t work for the diet.
1 medium tomato, diced
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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