Tacos with Salsa

We have only followed this recipe to make the taco meat, but I'm confident that the remaining portions of the dish are divine. We got tired of the prepackaged taco seasoning mixes, and wanted something a little more healthy.

Tacos with Salsa
Courtesy of Weight Watchers
(4 points - for those tracking)

2 tomatoes, diced
4 teaspoons olive oil
1 white or yellow onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced seeded jalapeno pepper or to taste
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 pound lean ground beef (10% or less fat)
1 cup canned diced tomatoes (we use the whole can)
1/2 teaspoon salt
Freshly ground pepper, to taste
1/2 cup finely chopped fresh cilantro
1 red onion, finely chopped
2 tablespoons fresh lime juice
8 taco shells
2 cups shredded iceberg lettuce or romaine lettuce
1/4 cup fat-free sour cream

Place the fresh tomatoes in a strainer or colander in the sink; drain 20-30 minutes.

In a medium nonstick saucepan, heat the oil. Saute the white onion, garlic, and jalapeno pepper until the onion is translucent, 6-8 minutes. Stir in the cumin, oregano, and paprika; saute until fragrant, about 1 minute.

Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 8-10 minutes. Add the canned tomatoes, 1/4 teaspoon of the salt, and the pepper. Reduce the heat; simmer until thickened, about 10 minutes.

To prepare the salsa, in a medium bowl, combine the fresh tomatoes, cilantro, red onion, and lime juice; season with the remaining 1/4 teaspoon of the salt and pepper.

To assemble the tacos, divide the beef mixture among the taco shells; top with the lettuce, then the salsa and sour cream.

Nutritional Information
200 calories
10 g fat
3 g saturated fat
1 g trans fat
33 mg cholesterol
317 mg sodium
16 g carbohydrates
3 g fiber
13 g protein
67 mg calciumPin It Now!