Pink & Purple Sesame Tacos
- 8 oz Ground Beef ( ... or Ground Turkey)
- 4 Radishes
- 2 Tbsp. White Wine Vinegar
- 1 Tsp. Chili Paste
- 1 Tsp. Garlic Powder
- 1 Cucumber
- 4 Tbsp. Reduced Fat Sour Cream
- 4 Oz. Red Cabbage
- 1 Tbsp. Sesame Oil
- 6 Tortillas
- 2 Packages Splenda
- Wash and dry all produce. Trim, then thinly slice scallions. Thinly slice cucumber and radishes with mandeline. Pick cilantro leaves from stems; discard stems.
In a medium bowl, toss cucumber, radishes, white wine vinegar, 1 pkg splenda, and a pinch of salt and pepper. Set aside until rest of meal is ready.
In a small bowl, stir together sour cream and chili paste (to taste). Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage. Toss until softened, 4-5 minutes. Add beef, garlic powder, and 1 pkg splenda. Cook, breaking up meat into pieces, until no longer pink. Season generously with salt and pepper. Stir in sesame oil.
Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
Spread a bit of chili creme on each tortilla, then top with filling, a small amount of pickled veggies, & cilantro.
If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!