Taco Time | Lettuce Wraps
I may be a little obsessed when it comes to Mexican food and tacos are no exception. In fact my favorite gym shirt says "after this we're getting tacos." To make one of my favorite foods a little healthier, I switched out the corn tortilla for a head of lettuce. Making this dish a low carb choice perfect for vegans, diabetics and anyone on the keto diet.
Head of lettuce
Note: For vegans the main protein sources are tofu and black beans. If you don't like tofu, add in extra black beans or replace the tofu with quinoa or lentils.
For the dressing:
1 part Olive Oil
1 tablespoon Lime juice
Pinch of Salt
Dash of Pepper
In a pan with a drizzle of olive oil, cook the tofu until golden brown.
Removing the layers of the head of lettuce can be tricky. Cut the head of lettuce at the stem. The stem is harder and less fragile than the ends of the lettuce. Use the stem to push the lettuce away from the head.
After removing several layers of lettuce, stuff your lettuce with your vegetables and choice of protein.
Top your lettuce wrap with pico de gallo, salsa, guacamole or homemade avocado dressing.
For the dressing:
Toss the ingredients in a blender and blend well.
Note: If the blender is getting stuck then add more liquid like water!
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Grab your mugs and let's get komfy!