Taco lettuce wraps - a healthy and delicious alternative to hardshell tacos
- 1 teaspoon kosher salt
- pico de gallo
- avocado
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- sour cream
- 1/2 teaspoon cumin
- olives
- 1 pound lean ground beef or turkey
- cheese
- 1/3 cup salsa
- 1/3 cup onion
- 1 1/2 teaspoon olive oil
- 1/3 cup red bell pepper
- 1/2 teaspoon chili powder (omit if you don’t like too spicy)
- romain lettuce head
- *optional toppings:*
- Carbohydrate 39.6591680330883 g
- Cholesterol 143.716255144871 mg
- Fat 35.744682966663 g
- Fiber 1.67741218453069 g
- Protein 37.2323015539369 g
- Saturated Fat 19.8280748554944 g
- Serving Size 1 1 Serving (493g)
- Sodium 1088.58879363659 mg
- Sugar 37.9817558485576 g
- Trans Fat 2.24229393700351 g
- Calories 623 calories
Step-by-step
- In a large frying brown, saute the onion and bell peppers in the oil over medium heat.
- Once onions are translucent, add hamburger and brown.
- Remove any grease and then mix in salt, pepper, cumin, chili powder, garlic powder and salsa.
- Let simmer for a couple minutes and then serve the taco meat inside the lettuce.
- Top with your favorite toppings!
Choosing the Right Leaf
Unlike traditional corn or flour tortillas that require a press and a hot griddle, lettuce wraps rely entirely on the structural integrity of the outer leaves. Romaine leaves provide a sturdy, rigid trough capable of holding heavy fillings without tearing. Select outer leaves with thick, crisp ribs, and submerge them in ice water for ten minutes before assembling to maximize crunch.
Managing Moisture in the Skillet
Excess liquid ruins ground meat fillings by preventing proper browning through the Maillard reaction. Drain rendered fat completely from the skillet before stirring in the spices and salsa. Simmering the drained meat for two minutes concentrates the flavors without pooling liquid at the bottom of the pan.
Evaluating Doneness Visually
Determining when ground beef or turkey is fully cooked requires observing color and texture transitions rather than probing with a thermometer. Cook the meat over medium heat until all pink coloration vanishes and individual protein strands separate easily with a wooden spoon.
