I'm always ready for a taco these days, especially when I lighten them up a bit. So I created my version of Taco Lettuce Wraps. I made super flavorful filling staring with beef and lots of spices. After a little simmer mixed with some tomato sauce, it was ready to go. I replaced tortillas with crisp lettuce, filled them with lots of zesty meat, and sprinkled them with some of my toppings. My family loved these delicious tacos.
Ingredients for Taco Lettuce Wraps:
Meat:
2 pounds lean ground beef, I used 90% lean
2 tablespoons grapeseed oil
1 large onion finely chopped, about 1 1/2 cups
1/2 yellow or orange pepper, finely chopped
4 cloves garlic, minced
1 - 8 ounce can tomato sauce
1/2 empty sauce can filled with water
Artisinal romaine lettuce
diced tomatoes
shredded cheddar cheese
diced red onions
diced avocado
Seasoning Mix:
Combine-
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Time-Saving Tips: The vegetables can be chopped a few hours in advance. The taco filling can be fully cooked, cooled, and refrigerated for up to 2 days before serving. To reheat, remove from the refrigerator and let sit for 30 minutes; gently heat in a 325-degree oven or on the stove.
Let's see what we need.
We're ready to cook.
Combine the ingredients for the seasoning and set aside.
Add the oil, onions, and peppers to a 12-inch pan. Cook for 4-5 minutes until the vegetables have softened. Now add the spice mixture and the garlic. Stir to combine and cook for 2 minutes.
Combine the meat with the vegetable mixture. Using a wooden spoon break up the meat as you stir. Once it is fully coated, and the meat is no longer pink pour in the sauce, and water. Cook for 15 minutes until the liquid has reduced. If it still seems liquidy, reduce some more. If making the filling in advance, transfer it to a pot or large bowl, cool and refrigerate.
Now you're ready to build the tacos. Lettuce two layers of lettuce leaves, and a few spoonfuls of filling. Top with onions, avocado, tomatoes, cheese, and cilantro.
They're ready! Taco Lettuce Wraps are so delicious. I think I now prefer my tacos with lettuce instead of tortillas. They're simple to prepare and ideal for a crowd.
Enjoy!
Taco Lettuce Wraps:
Meat:
2 pounds lean ground beef, I used 90% lean
2 tablespoons grapeseed oil
1 large onion finely chopped, about 1 1/2 cups
1/2 yellow or orange pepper, finely chopped
4 cloves garlic, minced
1 - 8 ounce can tomato sauce
1/2 empty sauce can filled with water
Artisinal romaine lettuce
diced tomatoes
shredded cheddar cheese
diced red onions
diced avocado
Seasoning Mix:
Combine-
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Combine the ingredients for the seasoning and set aside.
Add the oil, onions, and peppers to a 12-inch pan. Cook for 4-5 minutes until the vegetables have softened. Now add the spice mixture and the garlic. Stir to combine and cook for 2 minutes.
Combine the meat with the vegetable mixture. Using a wooden spoon break up the meat as you stir. Once it is fully coated, and the meat is no longer pink pour in the sauce, and water. Cook for 15 minutes until the liquid has reduced. If it still seems liquidy, reduce some more. If making the filling in advance, transfer it to a pot or large bowl, cool and refrigerate.
Now you're ready to build the tacos. Lettuce two layers of lettuce leaves, and a few spoonfuls of filling. Top with onions, avocado, tomatoes, cheese, and cilantro.
Time-Saving Tips: The vegetables can be chopped a few hours in advance. The taco filling can be fully cooked, cooled, and refrigerated for up to 2 days before serving. To reheat, remove from the refrigerator and let sit for 30 minutes; gently heat in a 325-degree oven or on the stove.