Taco Lettuce Wraps

Since I moved to Austin  from San Francisco several years ago, I’ve discovered that tacos are just a way of life here.  Pretty much every restaurant has a taco on the menu for some of the most interesting fusion dining concepts.  Asian food plus tacos?  Yep.  I could probably eat tacos for every meal and living in Austin makes it easy.  

Since we’ve been trying to dine out less, last week I just needed a taco.  A low-carb taco.  Sounds like an oxymoron, right?  There is such a thing, people, and they’re surprisingly delicious.  So here I’m going to give you a tasty, easy recipe to get your taco fix on a low-carb diet.  
Swap out that tortilla for a butter lettuce leaf or coconut tortilla and you will not be disappointed. 

Taco Lettuce Wraps

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Ingredients

  

• 1 pound grass-fed ground beef
• 1 Tbsp. extra-virgin coconut oil
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• 1 Tbsp. coconut aminos
• 4 large butter lettuce leaves collard green leaves, or coconut flour wraps
• 1/2 cup shredded grass-fed cheddar cheese for serving
• 1/2 cup chopped red onions for serving
• 1/2 cup guacamole for serving

Instructions

 

• On a skillet, heat the coconut oil on high and add the beef and cook for 5 minutes until fully slightly browned. Add coconut aminos and seasonings, and continue to cook the beef until cooked through. Transfer the beef to a serving bowl.
• Serve the beef with the lettuce wraps, onion, guacamole, and shredded cheese.

Notes

You may also use a coconut flour tortilla in place of the butter lettuce.  Also try swapping out the cheddar for goat cheese or your other favorite type of cheese.

Tried this recipe?Let us know how it was!