Ingredients:

  • 1 lb (450g) 93% lean ground beef
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (16g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (60ml) water or beef broth
  • 1/2 cup (120g) non-fat plain Greek yogurt
  • 1 tbsp (15ml) lime juice
  • 1 tsp (5g) Sriracha
  • 1g salt
  • 8 small (6-inch) corn tortillas
  • 2 cups (60g) shredded romaine lettuce
  • 1 cup (150g) diced tomatoes
  • 1/4 cup (30g) crumbled cotija cheese
  • 1 medium (120g) lime, cut into wedges

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet or non-stick pan over medium-high heat. Add the lean ground beef, breaking it apart with a spatula, and cook until browned with a mahogany-colored crust and no pink remains.
  2. Reduce heat to medium. Sprinkle chili powder, cumin, garlic powder, paprika, salt, and pepper directly onto the meat. Stir for 60 seconds to bloom the spices.
  3. Pour in the water or beef broth. Stir constantly and simmer for 3–5 minutes until the liquid reduces into a thick, glossy glaze. Remove from heat.
  4. In a small bowl, whisk together the Greek yogurt, lime juice, Sriracha, and salt until smooth.
  5. Briefly toast tortillas in a dry pan until pliable. Divide the beef evenly among tortillas, top with shredded lettuce, diced tomatoes, and cotija cheese. Drizzle with the protein crema and serve with lime wedges.