Easy Tacos with Fresh Grilled Vegetables

Ingredients

Taco
1 lb lean organic, grass fed, free range ground beef (say that three times fast)
1 packet low sodium taco seasoning
1 small onion, chopped
1 Tbsp olive oil
1 pkg non GMO organic corn taco shells (8 taco shells)
Toppings of choice
Salsa
Sour cream or Non-fat Greek yogurt
Organic Mexican blend shredded cheese
Tomatoes and Lettuce

Veggies
1 large zucchini, sliced
2 small summer squash, sliced
2 small Japanese eggplant, sliced lengthwise
4 ears bi-color sweet corn, shucked
olive oil spray
Seasoning of choice (I used Tony Chachere’s)

Directions

1. Heat 1 Tbsp of olive oil in a pan to medium high heat.  Sauté the onion until softened, about five minutes.  Add the beef and, using a wooden spoon, break it up to brown.  Drain the fat then return to the pan and add the seasoning to package directions.  Add beef to taco shells and top with toppings of choice.

2. Meanwhile, preheat grill to medium high; spray all sides of veggies with oil and season with desired seasonings.  Grill first side about 5 to 7 minutes or until grill marks appear, flip and grill an additional 5 to 7 minutes or until cooked to desired doneness.

Per taco without toppings or veggies
Nutrition Facts

8 Tacos
Amount Per Taco
Calories 219.5
Total Fat 14.9 g
Saturated Fat 4.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 5.4 g
Cholesterol 39.1 mg
Sodium 81.2 mg
Potassium 161.0 mg
Total Carbohydrate 9.0 g
Dietary Fiber 0.5 g
Sugars 0.0 g
Protein 11.6 g


Vitamin A 0.5 %
Vitamin B-12 19.5 %
Vitamin B-6 7.4 %
Vitamin C 0.0 %
Vitamin D 0.0 %
Vitamin E 1.5 %
Calcium 1.4 %
Copper 2.0 %
Folate 1.1 %
Iron 7.2 %
Magnesium 2.8 %
Manganese 0.5 %
Niacin 12.8 %
Pantothenic Acid 2.2 %
Phosphorus 8.0 %
Riboflavin 8.3 %
Selenium 11.3 %
Thiamin 2.3 %
Zinc 15.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.