Happy NationalTacoDay! 🌮🌮🌮
SERVES 4 | PREP TIME: 10 MINUTES |2 Tbsp olive oil1/2 sm red onion, thinly sliced1 c plain Greek yogurt1. Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
2. Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired. Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars , 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodiumSwap that taco kit for a traditional take that uses soft tortillas instead of fried shells, homemade salsa in place of the bottled kind, and cilantro and lime juice rather than sour cream.1 lg ripe tomato, finely chopped1 sm jalapeno, seeded and minced1.
2. Toss together tomato, avocado, onion, cilantro, jalapeno, garlic, lime juice, and a pinch of salt in medium bowl. 3. Grill steak, flipping once, until medium-rare, about 8 minutes. Let rest 5 minutes while grilling tortillas to warm. Cut steak into 3 to 4 inch sections and slice thinly against grain.Per serving: 314 calories, 27 g protein, 22 g carb, 5 g fiber, 4 g sugars , 13 g fat, 4 g sat fat, 74 mg cholesterol, 321 mg sodium
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