Lettuce Leaf Tacos Food

TURKEY TACO LETTUCE WRAPS

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook the meat, breaking it up into very small pieces, until cooked through, about 6 minutes. Remove to a plate.
• Add the remaining teaspoon of olive oil, the garlic and red onion to the skillet. Reduce the heat to medium-low and cook, stirring, until tender, about 5 minutes.
• Return the turkey to the skillet. Add the chili powder and 1 cup water and increase the heat to medium-high. Cook until most of the water has evaporated, about 3 minutes. Add the corn and beans and cook until no liquid remains, about 3 minutes. Season with a sprinkling of salt and pepper.
• Pile the turkey filling onto the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime. Serve with additional lime wedges.
• Combine the tomatoes, jalapeno, lime juice, onion, cilantro and salt in a small bowl and mix.

LETTUCE LEAF TACOS

Steps:

• Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
• Cut up ground beef into small pieces; place into a separate skillet over medium heat. Cook and stir ground beef with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease.
• Sprinkle roma tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
• Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, roma tomato, about about 1 1/2 tablespoons Cheddar cheese.

FISH TACOS IN LETTUCE "SHELLS"

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
• Bake in the preheated oven until cooked through, 8 to 10 minutes.
• Shred tilapia; place equal portions in each romaine leaf.
• Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
• Top prepared tacos with salsa verde and cherry tomatoes.

PACO'S FISH TACOS IN LETTUCE WRAPS

Steps:

• Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque.
• Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper.
• Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish.
• Pile fish in lettuce leaves and top with sauce and chopped red onions.

TACO SALAD OR LETTUCE TACOS

Steps:

• Mix ingredients for taco seasoning in a small bowl.
• Cook onion, pepper, and zucchini in oil over medium-high heat until softened.
• Add ground beef or chicken, breaking up larger pieces.
• As soon as meat begins to brown, sprinkle taco seasoning over meat in pan and stir well.
• Continue to cook meat mixture, stirring occasionally, until cooked through.
• While meat cooks, prepare toppings - grate cheese, dice tomatoes, slice avocado, drain olives - and mix ranch dressing and salsa.
• For salads: layer lettuce, meat, cheese, and toppings, and drizzle with salsa ranch dressing.
• For lettuce tacos: place meat, toppings, and dressing in lettuce leaf "shells".
• Enjoy!