Paleo Fajita Tacos on Lettuce

Posted: February 20, 2012 in Dinner
Tags: , , , , , , ,

Paleo Fajita Tacos

Lettuce Shells or Wraps for Mexican Paleo

The trick to making lettuce wraps or lettuce shells for Paleo Mexican dishes is to use the outer several pieces of the lettuce that’s called “Hearts of Romaine.”  Those tend to come in packs of three in ziplock bags at all three of the grocery stores we have in town.  Keep them chilled as much as you can during the preparation in order to help them keep them from going limp too.  Rinse them in cold water and dry them before setting them up on your plate.  Then whenever you pause to chop or cook some more ingredients, stick them in the fridge to keep cool.  Pictured below is one spot where I paused to cook the onions and bell peppers, so I stuck what you see there into the refrigerator uncovered until my fajita veggies were all cooked!

Paleo Lettuce Taco Shell

In the end, you will have fabulous, firm, and crispy lettuce shells that will hold all your toppings and that you can actually pick up and eat with your hands, no fork required!  I chose to blend fajita and taco flavors for this dish… mainly just because that’s what I had in the house.  You gotta be creative to enjoy eating pre-Neolithic Revolution style as much as I do!

Guacamole Love
Fajita Tacos on Hearts of Romaine Lettuce

Two big servings (four big or six medium tacos per serving)

  • 2 large or 3 medium hearts of romaine.  Break off and use only the outer layers that are extra big and crunchy, and save the rest of the romaine hearts for a salad later or whatever.
  • 3/4lb Ground beef or Ground turkey (cook this with homemade bare basics taco seasoning)
  • 1/2 a medium size Onion, any type will do
  • 1 cup chopped fresh or frozen bell peppers
  • Fresh salsa to taste
  • Fresh Guacamole to taste
  • 1/4 cup Greek Yogurt – optional (This is one of the ways in which I break the Paleo rules.  I think it’s delicious, healthy for your guts, filled with protein, and tastes almost exactly like sour cream.  But that’s just how I roll.  You don’t have to.)

Cook the ground meat, and set aside.  Then cook the bell peppers and onions until they’re soft.  Then just start piling your fajita taco ingredients onto your lettuce shells!  Eat ’em right away for maximum crispy juicy awesome flavor.  Seriously, I couldn’t be happier with this meal!  Well, maybe some sliced black olives would have been nice on top.  Oh well – next time!!!  🙂

 

 

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Comments
  1. […] keep hearts of romaine on hand – they’re good chopped up for salads, and awesome for Paleo Tacos too!  Then I added two thin slices of turkey, two thin slices of salami, two slices of avocado, […]

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