I’m starting week two of this Paleo thing. Never did I imagine I would even be attempting to eat in such a way. But the first week went so well, and I’m feeling so good that I figured we may as well keep on going. Here is one of the recipes I made this week. I found some inspiration for the idea on Pinterest, but the recipe pictured here is all mine. I love Asian-styled lettuce wraps, so I figured I would try changing up the filling to make Paleo Taco Lettuce Wraps. These were a breeze to prepare. They are packed with hidden veggies, and all the flavor of a delicious taco is there. You’ll never miss the tortilla.
Paleo Taco Lettuce Wraps
- 1 1/2 pounds grass-fed ground beef
- 2 tsp. coconut oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 carrot, grated
- 3 Tbsp. Taco Seasoning
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/3 cup water
- 1 head butter or iceberg lettuce
- 1/2 cup fresh salsa
- 3 green onions, sliced
- 1/3 cup cilantro, chopped
In a cast-iron skillet, heat coconut oil over medium heat. Add onion and pepper and cook until softened. Add carrot. Cook until carrot softens a bit.
Add the ground beef breaking it up as it cooks. Once it’s no longer pink, add the taco seasoning , salt, and pepper and water. The meat is read when the water has evaporated.
To serve, place a piece of lettuce on a plate. Place a few tablespoons of the meat filling inside the lettuce cup. Top with salsa, cilantro, and green onions. Wrap the lettuce like you would a flour tortilla, and enjoy!
If you’re looking to save a little time, you could certainly use store-bought taco seasoning, but the one I used is perfect for this recipe, plus it doesn’t contain any unpronounceable ingredients. And if you mix up a batch, you’ll have some ready to go for the next time you need a quick weeknight meal! These Paleo Taco Lettuce Wraps are even husband-approved. I hope you’ll have a chance to give them a try!Share This Post!