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Tex-Mex Lettuce Tacos Recipe

June 14, 2010 by Katie Wells
Lettuce Tacos Recipe- simple alternative to flour tortillas
Table of Contents[Hide][Show]
  • Lettuce Wrap Tacos
  • Tex-Mex Lettuce Wrap 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. Or convert them into nachos using cassava chips similar to this recipe.

Lettuce Tacos Recipe- simple alternative to flour tortillas

Tex-Mex Lettuce Wrap Tacos Recipe

Katie Wells
Use a lettuce leaf instead of a tortilla for a cool crunch on the outside of your taco.
No ratings yet
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Cuisine Mexican
Servings 4 lettuce tacos
Calories 159 kcal

Ingredients
  

  • 1 lb ground beef (or ground turkey)
  • 3 TBSP ground cumin
  • 1 TBSP chili powder
  • 1 tsp garlic powder
  • 4 large leaves Bibb lettuce (or iceberg lettuce)

Optional toppings

  • tomato (diced)
  • salsa
  • onions (diced)
  • sour cream
  • shredded cheese
  • hot sauce

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

Suggested toppings: salsa verde or fermented salsa, sour cream, cilantro. (Nutrition info does not include toppings.)

Nutrition

Serving: 1tacoCalories: 159kcalCarbohydrates: 2gProtein: 22.9gFat: 6.2gSaturated Fat: 2.7gCholesterol: 69mgSodium: 85mgFiber: 0.8gSugar: 0.5g
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Do you use vegetables in place of less healthy parts of a recipe? Share your best substitute below!

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Category: Beef Recipes, Recipes, Salad Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (8 Comments)

  1. Angie

    February 27, 2018 at 3:25 PM

    Not sure if it’s just me, but the ingredients are listed twice and the instructions are not listed at all. I’m pretty sure I can figure this one out, just wanted to let you know.

    Reply
    • Katie - Wellness Mama

      February 27, 2018 at 4:53 PM

      Opps, not sure how that happened, but it should be fixed now! Thanks for pointing it out.

      Reply
  2. joe

    December 27, 2015 at 7:20 AM

    Being a vegetarian how can I make this? Fish is out too.

    Reply
  3. Carrie

    February 9, 2015 at 8:04 PM

    These look delicious! In answer to your question about replacing things with veggies, I throw spaghetti sauce over greenbeans instead of pasta. I also use a peeler to peel zuchinni pasta and make delicious lasagne with it. It tastes just as good as the regular lasagne.

    Reply
  4. Roseann

    September 28, 2014 at 7:27 PM

    My teenage son loved these! Shocking considering he is such a picky eater. I made one adjustment to the recipe. Replaced the cumin with 1 tsp onion powder. I confess to make this a home run with my son, I made quesadillas with the filling and finely shredded cheddar. I know using flour tortillas is contrary to your philosophy and I am sorry to disappoint but take heart in knowing that using your recipe, i was able to avoid using El Paso taco flavor packet which has nasty stuff in it (not that I ever used El Paso, but my girlfriend does and when I read the ingredients I said to myself nope, no way)

    Thanks Katie for this recipe!

    Reply
  5. Charlie

    September 20, 2014 at 2:42 PM

    I am a vegetarian also eat fish and eggs
    I need new ideas. Been a vegetarian since 1979
    When I saw lettuce tacos i thought it may be something new

    Reply
    • jes

      January 22, 2015 at 4:07 PM

      fish tacos then? or like an egg filling a la breakfast burritos. even some sort of veggie filling with southwestern seasonings.

      Reply
  6. Stephanie

    December 18, 2011 at 9:31 PM

    hubby-approved!  This rarely happens at my house.  He actually likes it better than regular tacos!  I feel like doing a celebratory dance all over the kitchen. lol

    Reply

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