1 serving: 341 mg. sodium per serving

1 Tablespoon chopped and drained tomato or to taste
3/4 cup taco meat
2 teaspoons plain nonfat yogurt
2 teaspoons lowest sodium taco sauce
1/2 ounce grated sharp cheddar cheese
Small amount iceberg lettuce, sliced
1/4 avocado, sliced
2 no salt added taco shells

Cooking Instructions

1. Place tomatoes in a 9 inch skillet. Heat skillet over medium heat until tomatoes start to sizzle. Turn down heat and simmer, stirring often, until tomatoes are soft, about 5 minutes.

2. Add rest of the ingredients, one at a time, except avocado. Stir between each addition.

3. When mixture is warm, remove from heat. Place avocado slices into bottom of taco shells. Gently spoon meat mixture evenly over the avocado. Place filled taco on microwave safe plate.

4. Microwave, covered, for 1 minute, 15 seconds. Serve.

Variation:

Instead of using a microwave, you can place filled tacos on a shallow baking sheet and bake at 350 degrees F for 5 minutes, or until hot.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds