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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.
Course Appetizer, Salad, Side Dish, Snack
Cuisine American, Mexican
Keyword easy recipe, healthy fish tacos, taco lettuce cups, vegan recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8


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.


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