Tex-Mex Lettuce Tacos Recipe

I’m always trying to find ways to add more vegetables to meals. I also try to replace the unhealthy or nutrient-lacking parts of a traditional recipe with a healthier and fresher option if possible.

Some of my favorite ways to do this are:

• Using cabbage for “noodles” in recipes like spaghetti
• Using spiral cut parsnips as “noodles” in recipes like this shrimp lo mein
• Substituting cucumbers for bread in finger sandwiches or for crackers in dip recipes like this smoked salmon dip or radish cream cheese dip
• Using cauliflower in place of rice in recipes like this paella
• Making sweet potato noodles for this shrimp carbonara recipe

Lettuce Wrap Tacos

Of all of these recipes that substitute vegetables for grains or processed ingredients, this one is the most simple. It takes the idea of lettuce wraps and combines them with the classic taco recipe.

I’ve found that I actually like the lettuce version better since the lettuce provides a crunch and a coolness that isn’t found in a regular tortilla. I grew up in Texas and I love the flavors of Mexican food. This recipe is a great way to get the same flavors without the need for white flour or vegetable oils in the tortillas.

If you don’t love lettuce in tacos and prefer an actual tortilla, I’d recommend these homemade grain-free and gluten-free tortillas. Also, if you have the time, this salsa recipe truly is the best I’ve ever tried and it is so simple to make!

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Tex-Mex Lettuce Wrap Tacos Recipe

Use a lettuce leaf instead of a tortilla for a cool crunch on the outside of your taco.

Course Main

Cuisine Mexican

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 lettuce tacos

Calories 159kcal

Author Katie Wells

Ingredients

• 1 pound  ground beef or ground turkey
• 3 TBSP  ground cumin
• 1 TBSP  chili powder
• 1 tsp  garlic powder
• 4 large lettuce leaves from Bibb or iceberg lettuce
• chopped tomato salsa, onions, sour cream, cheese, and hot sauce for topping

Instructions

• Brown meat in a skillet over medium-high heat until cooked.
• Season with cumin, chili powder, and garlic and stir well.
• Cool slightly and put into romaine lettuce leaves like taco shells.
• Top with desired taco toppings.

Notes

Nutrition info does not include toppings

Nutrition

Serving: 1taco | Calories: 159kcal | Carbohydrates: 2g | Protein: 22.9g | Fat: 6.2g | Saturated Fat: 2.7g | Cholesterol: 69mg | Sodium: 85mg | Fiber: 0.8g | Sugar: 0.5g

Do you use vegetables in place of less healthy parts of a recipe? Share your best substitute below!