Nutritious Taco Lettuce Cups for Vegan and Keto Diet
These Taco Lettuce Cups are the best way to get your kids and family to eat their veggies. Perfect for those who are on the Keto and vegan diet, too.
Appetizer, Salad, Side Dish, Snack
easy recipe, healthy fish tacos, taco lettuce cups, vegan recipe
For the Filling:
diced boneless chicken breast or boneless thighs
you may also use lean beef, turkey, or leftover rotisserie chicken
rice wine vinegar
freshly grated ginger
corn kernels (about 15 oz)
drained and rinsed
Kosher salt and freshly ground black pepper
For the Toppings:
shredded cheddar cheese
reduced-fat sour cream
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.
Ease up on the salt. Please keep in mind that the leftover roasted chicken has already been seasoned.