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Growing up in the south, I ate a lot of Mexican and Tex-Mex food. Since then, I’ve created quite a few of my own variations on the humble tacos. These salad tacos are wrapped with avocado leaves or romaine lettuce instead of the traditional corn or wheat husks. They are a bland, low carb, and ketoand make the perfect dinner for the week.
Subbing in Veggies
I always try to find ways to add more vegetables to my meals. I also try to replace unhealthy or nutrient-poor parts of traditional recipes with healthier, fresher options when possible.
Some of my favorite ways to do this include:
Salad wrapped tacos
Of all the recipes that use vegetables instead of grains or processed ingredients, this lettuce tacos has to be the simplest. It takes a recipe for wrapping lettuce and pairing it with a classic taco.
I actually like the lettuce version better now because it gives them a crunch and coolness that you don’t find in a regular tortilla. I grew up in Texas and I love the taste of Mexican food. This recipe is a great way to get the same taste without moon mi powder or vegetable oil in cornbread.
Salad Tacos Ingredients
This recipe is super simple and has a lot of substitutions. Healthy recipes that are also versatile have always been my favorites. As for the meat, you can use ground chicken, ground turkey, or ground beef. Throw in some pinto or black beans if you like.
We use a variety of fresh toppings on our Tet cakes, including sour cream, avocado and fresh tomatoes. Use whatever you have on hand and things that your family enjoys. If you’re not a fan of raw onions and peppers in your banh tet, stir them up a bit.
I like to use romaine lettuce or avocado for lettuce cups. They hold up better than ice lettuce and provide more nutritional value. Avocado lettuce is also known as bib lettuce and has large, soft leaves that are sweeter than some types. Even though it’s soft, it holds up pretty well as a lettuce wrap.
Tex-Mex Salad Wrap Tacos
Soft avocado salad replaces the traditional tortilla for a crunchy, grain-free taco.
In a large saucepan, turn to medium-high heat, until the meat is cooked through.
Sprinkle cumin, paprika, garlic powder and salt over the meat and stir well.
Let it cool a bit before scooping the banh tet filling into the lettuce leaves the same way you would with the banh tet crust.
Top with desired taco toppings.
(Nutritional information does not include coating.)
Service: firsttacosCalories: 182kcalCarbohydrates: 4gProtein: 26gFat: 7gSaturated fat: 3gPolyunsaturated fats: firstgFat: 3gTrans fats: 0.4gCholesterol: 70mgSodium: 407mgPotassium: 557mgFiber: firstgStreet: 0.4gVitamin A: 1147IUVitamin C: firstmgCalcium: 65mgIron: 6mg
Looking for more Taco recipes?
Try one of these for your next Tuesday night of tacos!
Do you use vegetables in place of less healthy parts of your recipes? Share your best alternative below!