High protein taco bowls because we have at home!

De Fit Men Cook · 30 min

Ingredientes

Preparación

1. Set the oven to 400°F (204°C) and lightly spray an oven-safe round dish with oil.
2. Press a tortilla into the dish so it forms a bowl shape, with the sides folded as needed.
3. Shape a ring from folded aluminum foil, fit it inside the tortilla and adjust its size so it presses against the walls.
4. Lightly spray the inside and bake for 20 minutes, then let it cool and harden.
5. Heat a nonstick skillet over medium-high heat, add olive oil and onion, and sauté 3 to 5 minutes until the edges brown. Add the garlic and stir for 1 minute.
6. Raise the heat to high, add the bison and cook, breaking it up, for about 6 to 8 minutes until mostly browned and any liquid has evaporated. If the pan is small, add half the bison first and the rest when it is about 70% cooked.
7. When the bison is about 90% cooked, stir in the tomato paste and seasonings and mix for about 2 minutes until thick and sticky.
8. Reduce the heat to low-medium, add the broth and bring to a slight simmer, then season with salt and pepper to taste.
9. Finely chop the romaine and red cabbage, place in a large bowl, add the carrot and toss with your favorite low-calorie dressing.
10. Assemble the bowls with salad, bison, yogurt and pico de gallo. For meal prep, store the bison, salad, dressing and taco shells in separate containers until eating.

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