Ingredients

• 3 tablespoons vegetable oil
• 4 corn tortillas, cut into thin strips
• 2 1/2 teaspoons low-sodium taco or fajita seasoning
• 1/2 red onion, chopped
• 1 pound lean ground beef
• 1 clove garlic, finely chopped
• 1 pint cherry tomatoes, halved
• 1/2 cup pickled jalapenos with carrots and onions, drained and chopped, plus 1 tablespoon of the brine
• 1/4 cup chopped fresh cilantro
• 3 tablespoons reduced-fat sour cream
• 1 large head romaine lettuce, shredded
• 3/4 cup shredded reduced-fat pepper jack cheese (about 3 ounces)

Instructions

1. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, fry the tortilla strips, flipping, until golden, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Sprinkle with 1/2 teaspoon taco seasoning.
2. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and cook, stirring occasionally, until just tender, about 3 minutes. Add the beef, garlic and the remaining 2 teaspoons taco seasoning. Cook, breaking up the beef with a spatula, until no longer pink, about 3 minutes. Add the tomatoes and pickled jalapenos with carrots and onions; cook until the tomatoes are slightly softened, about 3 minutes. Remove from the heat and stir in the cilantro.
3. Mix the sour cream with the jalapeno brine in a small bowl. Divide the lettuce among bowls; top with the beef mixture, cheese, sour cream and tortilla strips.
4. Photograph by Antonis Achilleos