INGREDIENTS:
• 1 head Boston or Romaine lettuce
• 1 pound organic ground beef
• ½ cup sliced red and green bell peppers
• ½ cup sliced onion
• Guacamole
• Salsa
• Organic sour cream (if not dairy-sensitive)
FAJITA SEASONING
• 1 tsp. chili powder
• ¾ tsp. paprika
• ¾ tsp. cumin
• ½ tsp. onion powder
• ½ tsp Celtic sea salt
• ⅜ tsp garlic powder
• Pinch of cayenne
DIRECTIONS:
1. Place the beef, peppers, and onions in a medium-sized bowl.
2. Blend the fajita seasoning mix with ¼ cup water and pour the mixture over the beef and veggies. Stir so that the beef and veggies are thoroughly coated.
3. Let marinate for 5 minutes or overnight in the fridge.
4. Heat a medium-sized pan to medium-high heat.
5. Pour the beef mixture into the pan. Moving the mixture around occasionally with a spatula, cook until the beef is cooked through and the veggies are slightly browned (about 6 minutes).
6. Transfer the mixture to a bowl. Serve with lettuce leaves, guacamole, salsa, and sour cream. Enjoy fajita-style by loading up each lettuce “cup” with the mixture and topping with the condiments. Have a “taco bar” night.
Makes 6 servings.
NUTRITIONAL COMPARISON (PER SERVING)
TRADITIONAL TACO = 340 CALORIES, 20G FAT, 16G PROTEIN, 24G CARBS, 6G FIBER
“HEALTHIFIED” TACO = 341 CALORIES, 24G FAT, 23G PROTEIN, 8G CARBS, 2G FIBER (64% FAT, 27% PROTEIN, 9% CARBS)
