Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Tacos have broad appeal, making them a good dish in which to try a new ingredient. Buffalo tastes like beef but has less saturated fat. It's available in many supermarkets--at the meat counter or in the frozen section. Substitute ground beef or turkey.

Lia Huber
Recipe by Cooking Light April 2007

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Yield:
4 servings (serving size: 2 tacos)
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Ingredients

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Directions

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  • Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and buffalo; cook 5 minutes or until buffalo is done, stirring to crumble. Add tomato paste and next 4 ingredients (through pepper); stir well to combine. Stir in 2 cups water; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.

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  • Warm tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla; top each tortilla with 2 tablespoons chopped tomato, 2 tablespoons lettuce, 1 tablespoon cheese, 1 1/2 teaspoons olives, and 1 1/2 teaspoons sour cream. Fold in half.

Nutrition Facts

389 calories; calories from fat 30%; fat 12.8g; saturated fat 5.2g; mono fat 4.1g; poly fat 1.7g; protein 33.3g; carbohydrates 37.4g; fiber 5.5g; cholesterol 72mg; iron 4.9mg; sodium 686mg; calcium 255mg.
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