Preparation time: 10 minutes

• Crispy Southwestern Tacos

In the Southwest where I live, tacos are a diet staple. They are extremely versatile, so take this recipe and modify it any way you wish—anything goes when it comes to tacos. I usually make tacos when I have leftover cooked meat (such as browned ground beef or shredded pork) in the fridge or freezer, but you can use browned ground turkey or shredded chicken as well. You can also use soft white or yellow corn tortillas instead of hard taco shells; just check the label to make sure they are gluten-free, as some corn tortilla brands also include wheat.

makes 2 servings (3 small tacos each)

• ¾ cup browned lean ground beef or turkey
• 1½ to 2 teaspoons chili powder, or to taste
• Salt and freshly ground black pepper, to taste (optional)
• ¼ cup diced red onion
• ½ plum tomato, diced
• ¼ cup Mexican salsa
• ¼ cup (1 ounce) shredded cheddar or Monterey Jack cheese, or a mix
• ½ cup shredded iceberg lettuce or lettuce of your choice
• ¼ cup chopped fresh cilantro
• 6 crisp gluten-free corn taco shells

1. In a small skillet over medium heat, toss the browned ground beef with the chili powder and salt and pepper (if using); heat to serving temperature.

2. For each taco, layer the beef, onion, tomato, salsa, cheese, lettuce, and cilantro in a taco shell. Serve immediately.

Per serving: 505 calories; 23g protein; 32g total fat; 6g fiber; 33g carbohydrates; 79mg cholesterol; 466mg sodium