Serves 15
Directions
- 1In a bowl, add yogurt, light mayo, chilli lime hot sauce, honey, paprika, onion powder, and fresh parsley.
- 2Mix until smooth and creamy.
- 3In a large sheet pan, add chopped bell peppers and onion.
- 4Add taco seasoning mix (salt, garlic, onion powder, smoked paprika, oregano, cumin).
- 5Spray with avocado cooking spray.
- 6Mix well.
- 7Oven roast for 15 minutes at 180C / 370F.
- 8Spread lean ground beef over the veggies.
- 9Add extra taco seasoning, tomato paste, and fresh coriander/cilantro.
- 10Mix gently until well combined.
- 11Flatten the mixture.
- 12Use a spatula to score marks on the beef.
- 13Spray the tray with cooking spray.
- 14Oven bake to partially cook for 6 minutes at 180C / 370F.
- 15Break up the partially cooked beef easily with a spatula.
- 16Grill for 5 minutes at 190C / 380F.
- 17Add a splash of water or beef broth.
- 18Mix until juicy and delicious.
- 19Remove the beef from the sheet pan and place it in a bowl.
- 20Sprinkle paprika and cooking spray onto the empty sheet pan with the juices.
- 21Dip tacos in the pan juices.
- 22Lay out the dipped tacos on the sheet pan.
- 23Fill generously with mozzarella and the juicy beef.
- 24Fold tacos tightly.
- 25Oven bake for 12 minutes at 180C / 370F, flipping halfway (6 minutes each side) until golden and crispy.
- 26Serve with the honey chilli lime sauce.
Ingredients
- 300 g Yogurt
- 120 g Light Mayo
- 100 g Chilli Lime Hot Sauce
- 50 g Honey
- 1 Tsp Smoked Paprika
- 1 Tsp Onion Powder
- Fresh Parsley
- 200 g Chopped Onion
- 200 g Chopped Bell Peppers
- 1 Tsp Salt
- 1 Tsp Paprika
- 1 Tsp Oregano
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Cumin
- 4 Tsp Avocado Cooking Spray
- 1200 g Lean Ground Beef
- 200 g Tomato Paste
- 2 Tbsp Chopped Coriander
- 15 Low Carb Mini Wraps
- 320 g Shredded Mozzarella
- Water
Equipment
BowlLarge sheet panSpatula
Tips
- Using a spatula to score marks on the beef makes it easier to break up after partial cooking.
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