Tacos are almost always dismissed as junk food and are not healthy for the body. Often, people omit them from their diets or maybe indulge at least only once every month. But what if I tell you that that notion is WRONG! Better yet, why don’t I show you that the taco lettuce cups can both be healthy and yummy at the same time.
Taco Shells Made From Veggies?
Whether you’re on a diet or just watching what you eat, this dish will really make you indulge without the bulge.
That’s because this dish is made with vegetables and lean meat that are rich in fibers, proteins, vitamins, and minerals. Yes, all of these benefits in only one quick and easy meal. In addition, you do away with the carbohydrates brought on by those hard or soft taco shells because these tacos are served on a bed of crispy, crunchy lettuce leaves instead.
Indulge in Taco Lettuce Cups
Whether you are 3 or 93, you will surely these taco lettuce cups. If you are a vegan or on the Keto diet, this one’s for you, too. Even picky kids who abhor eating vegetables will surely ask for more. These tacos are the healthier version to store-bought ones or fast food so it’s okay to indulge in them.
Vegetable dishes prepared at home are very affordable alternatives to the fancy restaurant-served taco lettuce dishes. Making this dish at home, you are sure that only the finest quality ingredients make-up your taco lettuce cups which will make you enjoy them even more. So no! This dish will definitely not break your wallet.
In addition, you can even make a big batch of fillings and keep them in your fridge until you need them for a holiday party or as an everyday meal. Making them is as easy as 1-2-3! If you love tacos, here’s a Soft Chicken Tacos Recipe for you to try.
Check out these Taco Lettuce Cups recipe and let us know how it went. Hit on that share button, too, and let your friends know all about it!
Nutritious Taco Lettuce Cups for Vegan and Keto Diet
For the Filling:
- 1 tbsp olive oil
- 1 lb diced boneless chicken breast or boneless thighs you may also use lean beef, turkey, or leftover rotisserie chicken
- 2 cloves minced garlic
- 1 onion diced
- 1/4 cup Hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/2 tbsp freshly grated ginger
- 1 can corn kernels (about 15 oz) drained
- 1 can black beans drained and rinsed
- 2 stalks green onions thinly sliced
- Kosher salt and freshly ground black pepper to taste
For the Toppings:
- 1/4 cup shredded cheddar cheese
- 1/4 cup reduced-fat sour cream optional
- 1 ripe avocado diced
- 1 head butter lettuce rinsed and leaves separated
- Heat olive oil in a saucepan over medium-high heat.
- Add diced boneless chicken (or turkey or lean ground beef) and saute until browned for about 3-5 minutes, ensuring to crumble the meat as it cooks; remove excess fat.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger until onions have become translucent, about 1-2 minutes.
- Stir in corn, beans, and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Top with some cheese, sour cream, and diced avocado.