I'm actually making
taco lettuce cups tomorrow for dinner!
Not exact matches
The
tacos can be rolled, bowled or machete style (served in a
lettuce cup).
Tuesday: Walking
Tacos (hamburger, cheese,
lettuce, salsa, sour cream — build your own), spanish rice, fruit, dirt
cups (chocolate pudding, crushed oreos, gummy worm).
MAKES 4 - 6
tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the
tacos: 4 - 6 tortillas OR 8 - 12 bibb
lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
ground beef or turkey 1 yellow onion, diced 1 envelope
taco seasoning or my seasoning mix (recipe to follow) 2/3
cup water 9 corn tortillas 2/3
cup taco sauce or 1
cup salsa 1 — 14 ounce can black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed
taco fixings like
lettuce, sour cream, avocado and / or quacamole for serving
Slip this filling into a
lettuce cup, fold it up like a
taco, add a little «special sauce,» get down tonight.
I cooked up some of these amazing refried bean
tacos, Moroccan salmon, Asian
lettuce cups made from soy beef crumbles, lentil bolognese, spinach spaghetti lasagna and tonight we're having falafel.
Skinny
Taco DipServings: 24 • Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet
taco seasoning 2
cups iceberg
lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1
cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and
taco seasoning and mix well with an electric mixer.
taco seasoning mix + 1/4
cup shredded
lettuce + 1 Tbs.
ingredients TATER TOT
TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1
cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1
cup iceberg
lettuce (shredded) 1 tomato (diced) 1/4
cup pickled jalapeno slices 1/4
cup cilantro 1/2
cup sour cream Kosher salt and freshly ground black pepper (to taste)
Simple tuna salad (tuna, mayonnaise, salt and pepper) boats romaine
lettuce leaves (just spoon it in and eat like a
taco) 1
cup chicken broth
1 pound 85 percent lean ground beef (or turkey) 2 teaspoons
taco seasoning 1/4
cup fresh chopped cilantro 2 heads romaine
lettuce hearts, chopped 1
cup reduced - fat Mexican blend shredded cheese 1
cup fresh or bottled salsa 4 scallions, minced 1
cup crumbled baked corn tortilla chips (about 12 chips) 1 lime cut into 4 wedges
1
cup Cuban Pot Roast (
taco salad style)(271 calories, 19g fat, 2g net carbs, 20g protein) 2
cups chopped romaine
lettuce (16 calories, 0g fat, 1g net carbs, 1g protein) 2 Tbsp sour cream (51 calories, 5g fat, 1g net carbs, 1g protein) 1 Tbsp chopped cilantro (optional) 1/4
cup shredded cheddar cheese (114 calories, 9g fat,.5 g net carbs, 7g protein)
ingredients
TACO MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6
cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2
cups cheddar cheese (freshly grated) 2
cups Monterrey Jack cheese (freshly grated) 8 slices white bread 1 recipe
Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg
lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to taste)
I hope my kids will fondly look back on Tuesday night dinner, and remember that sometimes we ate crispy pan-fried beef and bean
tacos, other times it was fish
tacos, and then there were the nights I made a lightened - up version served in
lettuce cups.
You could most certainly make
tacos out of this like I did with my Spicy Cocoa Rubbed Roast leftovers or just hit the
lettuce cup default option.
(Time: 20 minutes) All you need are
taco shells, a
cup or two of chopped
lettuce (choose romaine or red leaf over iceberg), a coarsely chopped tomato, canned black beans, a jar of mild salsa, and grated Monterey Jack cheese.
Romaine
lettuce boats for
taco shells About a 1/4
cup shredded purple cabbage 1 scallion, chopped kelp flakes to taste (optional) juice of 1 lime
Makes about 12
lettuce cup tacos