Lettuce Wrap Tacos
Cuisine: Mexican
Author: Chef Pablo
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Ground beef taco meets Asian lettuce wrap. Hearts of Romaine lettuce filled with seasoned beef, pico de gallo, guacamole and hot sauce. It's the perfect paleo replacement for tacos.
Seasoned Beef
Pico de Gallo
  • 3 medium Tomatoes
  • 1 medium Onion
  • 1 bunch Cilantro
  • 2 Hass Avocados
  • Salt and Pepper to taste
  • ½ Lime
Lettuce Wraps
  • 1 Bunch Hearts of Romain Lettuce
Seasoned Beef
  1. Brown 1 lb ground beef and drain
  2. Sprinkle on 2 tbs of Taco Seasoning Mix
  3. Add in ½ 3/4 cup of water and mix until seasoning is well blended
  4. Turn to a medium high heat and bring to a low boil for less than a minute
  5. Turn down to medium low and simmer until most of the water is gone (don't dry out the meat completely).
Pico de Gallo
  1. While the meat is simmer dice the onion and tomato and mix.
  2. Remove as many of the cilantro stems as possible and chop.
  3. Mix in with the onions and tomatoes and store in the refrigerator until ready to serve (it keeps for a couple of days).
  1. Slice avocados lengthwise and scoop out the avocado into a shallow bowl
  2. Mash with a fork until nearly smooth (some like it to still have chunks of avocado).
  3. Season with salt and pepper to taste and squeeze ½ a lime into the bowl
  4. Mix until well blended
Lettuce Prep
  1. Separate and wash the hearts of romaine lettuce leaves.
  2. Trim the ends with the thick stalk, just enough to clean them up.
  1. Place a couple of tablespoons of seasoned beef into each lettuce leaf
  2. Top with a couple of teaspoons of guacamole
  3. Sprinkle on the pico de gallo
  4. Squeeze a bit of lime juice across the entire lettuce wrap
  5. Top with your favorite hot sauce (Mine is El Yucateco)
  6. Pinch closed and enjoy!
Recipe by Chef Pablo's Recipes at http://chefpablos.com/mexican-recipes/lettuce-wrap-tacos/