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.