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WORLD’S HEALTHIEST TACO LETTUCE CUPS

  • PREP: 15 mins. 
  • COOK: 15 mins. 
  • 8 Servings

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.

TACOS WITH VEGGIES? “WHADYA,” SAY TO THAT!

Whether you’re on a diet or vegan or if you are 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-mean meats 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.

TACO LETTUCE CUPS FOR KIDS OF ALL AGES

Whether you are 3 or 93, you will surely enjoy the crunchy, creamy and savory taste of these taco lettuce cups.  Even picky kids who abhor eating vegetables will surely ask for more once they taste this creamy deliciousness.

INDULGE IN TACO LETTUCE CUPS 

Tacos that are healthy? Is that even a thing? You may also wonder why nutritious food are more expensive.

Yet again, you are wrong. Vegetable dishes prepared with love 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 every-day meal.  Making them is as easy as 1-2-3!

 

 

 

For the Filling:

  •     1 tablespoon olive oil
  •     1 pound diced boneless chicken breast or legs (alternative:  turkey, lean beef) OR you may use leftover roasted chicken meat as an alternate, diced
  •     2 cloves garlic, minced
  •    1 onion, diced
  •    1/4 cup hoisin sauce
  •    2 tablespoons soy sauce
  •    1 tablespoon rice wine vinegar
  •    1/2 tablespoon freshly grated ginger
  •    1 (15-ounce) can corn kernels, drained
  •    1 (15-ounce) can black beans, drained and rinsed
  •    2 green onions, thinly sliced
  •    Kosher salt and freshly ground black pepper, to taste

For the Toppings:

  •    1/4 cup shredded cheddar cheese, optional
  •    1/4 cup reduced-fat sour cream, optional
  •    1 Ripe Avocado, diced
  •    1 head butter lettuce, rinsed and leaves separated

 

 

  1. 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.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger until onions have become translucent, about 1-2 minutes.
  3. Stir in corn, beans, and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. 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. Enjoy.

Important note: 

Ease up on the salt.  Please keep in mind that the leftover roasted chicken has already been seasoned.  

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  • PREP: 15 mins. 
  • COOK: 15 mins. 
  • 8 Servings

For the Filling:

  •     1 tablespoon olive oil
  •     1 pound diced boneless chicken breast or legs (alternative:  turkey, lean beef) OR you may use leftover roasted chicken meat as an alternate, diced
  •     2 cloves garlic, minced
  •    1 onion, diced
  •    1/4 cup hoisin sauce
  •    2 tablespoons soy sauce
  •    1 tablespoon rice wine vinegar
  •    1/2 tablespoon freshly grated ginger
  •    1 (15-ounce) can corn kernels, drained
  •    1 (15-ounce) can black beans, drained and rinsed
  •    2 green onions, thinly sliced
  •    Kosher salt and freshly ground black pepper, to taste

For the Toppings:

  •    1/4 cup shredded cheddar cheese, optional
  •    1/4 cup reduced-fat sour cream, optional
  •    1 Ripe Avocado, diced
  •    1 head butter lettuce, rinsed and leaves separated

 

 

  1. 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.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger until onions have become translucent, about 1-2 minutes.
  3. Stir in corn, beans, and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. 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. Enjoy.

Important note: 

Ease up on the salt.  Please keep in mind that the leftover roasted chicken has already been seasoned.  

product used in this recipe:

love this? share it!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print

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