Crispy Cheesy Beef Tacos for Weight Loss

Prepare the honey chilli lime sauce: combine yogurt, light mayo, chilli lime hot sauce, honey, smoked paprika, onion powder, and chopped parsley in a bowl; mix well and refrigerate.

Preheat the oven to 350°F (370°F). Line a large sheet pan, add the chopped white onion and bell pepper, spray with avocado cooking spray, and season with the taco seasoning (salt, paprika, oregano, garlic powder, onion powder, cumin); toss to coat, spread evenly, and roast for 15 minutes.

Remove the pan, add the ground beef on top of the roasted vegetables, sprinkle with the remaining taco seasoning, stir in tomato paste and chopped coriander, mix thoroughly with your hands, flatten the mixture, score lightly, and spray again.

Bake at 350°F (370°F) for 6 minutes to partially cook the beef, then break it up, return to the oven for another 6 minutes until lightly crisp; add a splash of water and stir until juicy, then remove from the oven.

Dip the low‑carb mini wraps in the pan juices, fill each with the seasoned beef and shredded mozzarella, place back on the sheet pan and bake for 12 minutes, flipping halfway through, until the wraps are golden and crispy.