Lettuce Wrap Tacos
Image source: Coffee & Quinoa
- Lettuce cups (romaine, iceberg, butter lettuce)
- 1 cup grape or cherry tomatoes
- 1 large yellow or white onion
- 1 bunch cilantro
- 2-3 ripe avocados
- 1 jalapeno
- 2 limes
- Protein Option:
- Meat Eaters:
- 1 lb grass-fed ground beef
- 1/2 large white or yellow onion, minced
- 4 cloves of garlic, minced
- 2 tbsp tomato paste
- 1/2 cup chicken broth
- 2 tbsp coconut oil
- 1 cup black beans or walnut taco meat (see separate recipe for walnut meat)
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tsp oregano leaves
- 1 tsp cayenne pepper
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp Pepper
- Taco Meat:
a. Heat the coconut oil over low-medium heat.
b. Add the garlic and onions and cook on low heat until softened (about 5-7 minutes).
c. Place meat in a large bowl.
d. Add spices: cumin, chili powder, oregano, cayenne, onion powder, salt, pepper to the meat and mix together.
e. Add meat in with onions and garlic and mix. Add the tomato paste and chicken broth.
f. Stir all together to combine.
g. Bring to a boil then simmer and cook until the liquid has reduced (about 10-15 minutes).
h. Add salt and pepper to taste.
- Pico de gallo:
a. Mix together diced tomatoes, ½ white onion, ½ bunch of cilantro, ½ jalapeno and squeeze the juice of 1 lime.
b. Add salt and pepper to taste.
*option to make mango salsa as shown in photo above. Just add diced mango chunks to pico de gallo
a. Cut avocado and remove with a spoon, discarding the pit. Stir avocado until creamy, using the spoon to mash the bigger chunks out.
b. Use the other half of the diced white onion and ½ of the cilantro bunch (diced) and add to avocado.
c. Stir together.
d. Add salt and pepper to taste.