Ingredients
Scale
- 2 large English cucumbers
- 1 lb lean ground turkey or 90% lean ground beef
- 1 packet (or 3 tbsp) low-sodium taco seasoning
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup shredded cheddar cheese or Mexican blend
- 1/4 cup red onion, finely diced
- 1/2 cup cherry tomatoes, quartered
- Fresh cilantro, chopped for garnish
- 1 lime, cut into wedges
- Optional: Sliced jalapeños or hot sauce for heat
Instructions
- In a large skillet over medium heat, cook the ground turkey or beef until it is completely browned and no longer pink. Drain any excess fat from the pan to keep the dish light.
- Add the taco seasoning and a splash of water to the skillet. Stir well to coat the meat evenly. Let it simmer for 2-3 minutes until the liquid has thickened, then remove from heat and let it cool slightly.
- Wash the cucumbers and slice them into thick rounds, about 1 inch thick. Using a small spoon or a melon baller, gently scoop out the center of each cucumber slice to create a small “well” or cup, being careful not to go all the way through the bottom.
- In a small bowl, whisk the Greek yogurt with a squeeze of lime juice. You can also stir a teaspoon of the taco meat into the yogurt for extra flavor if desired.
- Place a spoonful of the seasoned taco meat into each cucumber cup. Top with a small dollop of the Greek yogurt mixture, followed by the shredded cheese, diced onions, and cherry tomatoes.
- Sprinkle the chopped cilantro over the top and serve immediately with extra lime wedges on the side for squeezing.
- Cook Time: 25 minutes