Does your family love Taco Tuesday? Well, let me tell you, I’ve got a recipe that will transform your taco night into a healthy and delicious low-carb meal.
Now, you might think a leaf of romaine lettuce can’t compete with a corn or flour taco shell. I thought so too, originally. But, let me tell you – it does! In fact, I think it’s even better than those processed sugar-filled shells.
With the cool, crisp lettuce, you still get a big crunch – plus it’s refreshing and you aren’t eating empty calories. Consider the difference in calories, fats, sugars and carbs. And, the below doesn’t even take into account the endless amounts of chemicals in hard and soft taco shells.
ROMAINE LETTUCE AS A TACO SHELL (1 cup)
| Total Fat | 0 grams |
| Saturated Fat | 0 grams |
| Trans fat | 0 grams |
| Cholesterol | 0 grams |
| Sodium 0mg | 0 grams |
| Total Carbohydrate | 1 gram |
| Dietary Fiber | 2 grams |
| Sodium | 0 grams |
| Total Sugars | 0 grams |
| Added Sugars | 0 grams |
| Protein | 1 gram |
| Calories | 8 |
TYPICAL HARD CORN OR FLOUR TACO SHELL (1 shell)
| Total Fat | 12 grams |
| Saturated Fat | 16 grams |
| Trans fat | 5 grams |
| Cholesterol | 0 grams |
| Sodium 0mg | 0 grams |
| Total Carbohydrate | 20 gram |
| Dietary Fiber | 2 grams |
| Sodium | 130 mg |
| Total Sugars | 14 grams |
| Added Sugars | 8 grams |
| Protein | 1 gram |
| Calories | 180 |
So, we can all agree that using a big romaine lettuce leaf instead of a chemically-created taco shell makes good sense. And, trust me, once you try it, you will never want to go back. I tried a soft flour taco shell a few months back – the first I’d had in years – and it really didn’t deliver. In fact, it tasted of nothing but chemicals. It’s amazing once you stop eating fake foods how your taste buds heal and you can taste all the chemicals in processed foods you never noticed before.
Okay, enough jabbering. Here’s the recipe for my Tasty Taco Lettuce Wraps.
Ingredients:
Serves: Four, double everything if you want delicious leftovers.
- I pound of boneless, skinless, chicken tenderloins
- 1/3 cup of smoke Gouda cheese
- 1 large onion
- 1 large bell pepper
- 1 large jalapeño pepper
- 1 large habanero pepper
- 1 can of black beans
- Salt, pepper, paprika, cayenne
- 1 tablespoon Extra Virgin Olive oil or butter substitute
Instructions:
Step One: Sautee a small amount of chopped onion and jalapeno in EVOO.
Step Two: Add salt, pepper and cayenne to really add flavor to the pan and the oil.
Step Three: Add chicken tenderloins.
Step Four: Add some more salt, pepper and cayenne to the chicken.
Step Five: Mix well and simmer on medium heat for ten minutes.
Step Six: Add more jalapeños if you like it hot like we do.
Step Seven: Add more large sliced onions and habanero (only add the habanero if you like it hot)..
Step Eight: Add sliced red and green bell peppers
Step Nine: Mix well and simmer for another ten minutes.
Step Ten: Chop some fresh tomatoes and grate some gouda cheese.
Step Eleven: Wash large romaine lettuce leaves and keep them in tact.
Step Twelve: Empty a can of black beans into a pot on low heat.
Step Thirteen: Add some jalapeños to the black beans, if you like it hot.
Serve using the romaine leaves as taco shells and fill them up as desired. You can also break up the romaine into a salad, if it gets too messy.
Enjoy!
