Greek Tacos with Yogurt Dill Sauce
- Yogurt Dill Sauce:
- 1 lb ground meat
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tsp all-purpose Greek seasoning
- 1 1/2 tsp ground cumin
- salt and pepper to taste
- 1/2 cup grape or cherry tomatoes, cut into halves or fourths
- 1 cup fresh spinach, stems removed and discarded
- 6 mini wheat pocket breads
- 3 tbsp feta cheese
- 1/2 cup nonfat plain yogurt
- 1 tsp lemon juice
- 1 tsp dried dill weed
Cook ground meat, onions, and garlic in skillet over medium-high heat, stirring frequently, until beef is browned; drain well. Add Greek seasoning, cumin, salt and pepper, and blend well. Stir in tomatoes and spinach and cook over medium heat 3 to 5 minutes to allow tomatoes to become juicy and spinach to soften.
Prepare Yogurt Dill Sauce: Blend together yogurt, lemon juice, and dill weed.
Cut pocket breads in half, then spoon meat mixture into each bread pocket and top with Yogurt Dill Sauce. Sprinkle sparingly with feta cheese.
Nutrition Info: 253 cal; 11g fat (4g sat fat); 263mg sod; 98mg calc; 20g carbs; 19g pro; 48mg chol; 3g fiber