I play the piano and come from a long line of women who play in my family. My grandmother was a concert pianist, became an agent and worked for a symphony for a long time. But it wasn’t until a few years ago when my Mom and I were sitting in her living room and she was playing Clair de Lune and the Swan for us explaining as she played each stanza, this is the swan, this is the water, etc. My world shifted as each note began to paint a picture.
There are pieces (Bach’s Prelude in C and Gentle on my Mind especially) that I can hear when I think of my childhood. My mom filling our home with music. For me, being a classic introvert, the piano gave me a way of expressing all that was going on inside. Pounding the keys during an in-over-my-head Rachmaninoff or tinkling away to Disney’s Pocahontas.
Now let me tell you about what’s going on inside these tacos! I replaced the empty calorie (but oh so tasty) sour cream with protein-packed greek yogurt mixed with lime juice, cilantro and sassy green onions for a drool-worthy taco topping. I got a little specific with my ingredients because we usually have tacos once a week, and this has been our hands down tried-and-true favorite combination.
- 1 lb grass-fed beef (I used Dakota Farm)
- 1 8 oz pack Frontera red chile + cumin taco sauce
- (other toppings)
- For the Yogurt Sauce:
- 1/2 cup Chobani 2% Plain greek yogurt
- 1/4 cup chopped cilantro
- 1/2 lime juiced
- 2 green onions, chopped
- salt + pepper to taste
- Brown the ground beef in a pan over high heat. When the meat is just about done, reduce heat to low and add the taco sauce, stirring well, and cook for one more minute. Remove from heat.
- Chop any tomatoes, lettuce, or other taco toppings you like!
- In a small bowl add the greek yogurt and stir in chopped cilantro, chopped green onions, lime juice and season with salt and pepper.
- Build your taco how you like and dollop the sauce on top.