How to Make Sun-Dried Tomato and Basil Yogurt Tacos - A Step-by-Step Guide

What's better than a healthy, delicious, and quick meal that you can whip up in no time? These sun-dried tomato and basil yogurt tacos are the answer to your weeknight meal prayers. Packed with flavor and a good dose of protein, these tacos are sure to become a new favorite in your household.

One of the best things about these tacos is that they are so versatile. You can use any type of tortilla, from traditional corn to whole wheat or even a gluten-free option. And the filling can be...

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Ingredients

  • 1 cup plain yogurt
  • 2 tablespoons finely chopped fresh basil
  • 1 pound ground beef
  • ¾ cup water
  • 1 envelope taco seasoning mix
  • 1 (4.6 ounce) package taco shells
  • 1 cup shredded mozzarella cheese
  • ⅔ large English cucumber, thinly sliced
  • 2 large carrots, thinly sliced
  • 4 sun-dried tomatoes, cut into strips
  • hot sauce to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 tacos

  • Stir yogurt and basil together in a bowl; place in refrigerator.
  • Heat a large skillet over medium-high heat, and cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning into beef; bring to a boil. Reduce heat to low; simmer beef mixture until thickened, about 5 minutes.
  • Spoon about 1 tablespoon yogurt mixture into each taco shell; layer in beef mixture, mozzarella cheese, cucumber, carrots, and a few strips of sun-dried tomato. Top with hot sauce and remaining yogurt.
  • Nutrition

    627 cal.

    • Total Fat: 31g
    • Saturated Fat: 12g
    • Cholesterol: 91mg
    • Sodium: 1684mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 6g
    • Total Sugars: 20g
    • Protein: 36g
    • Vitamin C: 16mg
    • Calcium: 429mg
    • Iron: 6mg
    • Potassium: 1635mg