MEXICAN LETTUCE TACOS

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One of my passions is making clean versions of my favourite naughty meals. This recipe is quick, low-carb, clean, and still gives you the satisfaction of all your favourite Mexican flavours!

Ingredients: (makes two tacos – serves one)

For the Tacos:

120g chicken breast

½ tbsp coconut oil

1 carrot

½ brown onion

Ground cumin

Chilli powder to taste

1 tbsp oregano (dried)

A dash of tamari

Lime juice

2 lettuce leaves

Coriander

For the Guacamole:

1 avocado

Juice of ½ a lemon

¼ red onion (finely chopped)

For the Salsa:

½ punnet cherry tomatoes (diced)

¼ cup passata

¼ red onion (finely chopped)

Crushed garlic to taste

Chilli powder to taste

Salt and pepper to taste

Dash of water

Method:

  1. Heat the salsa ingredients in a saucepan on low heat until tomatoes have softened and it has formed a salsa consistency. Set aside to cool.
  2. Smash the avocado with the lemon juice and red onion using the back of a tablespoon. Set aside.
  3. Heat the coconut oil in a pan with chicken and brown onion until chicken is cooked through
  4. Remove chicken from heat and shred with a fork.
  5. Return chicken to pan and add the carrot, cumin, chilli powder, oregano, and lime juice and heat for two minutes. You only need enough lime juice to give it a little bit of moisture. Add as much chilli as suits your preference, but use plenty of cumin as it gives it that Mexican flavour 🙂 I usually add a dash of tamari as well when I’m not preparing for comp.
  6. Carefully remove individual leaves from the lettuce, making sure you don’t tear them (or else your taco filling will be falling everywhere when you try to eat them!). I find it helps to slice across the bottom of the leaf with a knife then peel the leaf off.
  7. Fill the lettuce cups with the chicken mix, salsa, and guacomole. Top with fresh coriander leaves and serve.

Other delicious additions to these tacos would be black beans, kidney beans or corn if you want to add a carb source to the meal.
Enjoy 🙂

With love,
B. xx

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