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
- 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
- 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.