It might be meteorological fall, but the weather outside still says summer. Actually, it oppressively wraps it’s humid arms around you and forces summer upon you. Once again, the sweat is inescapable and there is no way I’m making hot or heavy meals.
Enter lettuce tacos. I posted a recipe a while back for lettuce taco boats and these are very similar but I changed up the filling and the kind of lettuce used. In all honesty, I debated whether I should put this recipe up on my blog. It’s so simple and it’s nothing new. I certainly didn’t invent lettuce tacos and my version is hardly the most creative.
But I ultimately decided to post it because this blog features the meals my husband and I eat. I want to show that while every meal might not be 4-star restaurant quality, that isn’t what healthy eating is about. It’s simple meals that you know you like and that are easy to put together when the week gets busy. It’s meals that you can prep for on the weekend and then throw together on a hectic weeknight. It’s meals that nourish your body and keep you healthy but also taste delicious. Because let’s face it, no matter how healthy a meal is if it doesn’t taste good you’re not going to keep making/eating it.
Lettuce tacos accomplish all that and they’re perfect for this last bit of summer humidity we’re going through right now. They’re also so easily customizable that you should really view this recipe as a template.
Eat meat? Swap it in for the cauliflower
Don’t eat corn? Omit it or add extra peppers or some other veggie
Too spicy or not spicy enough? Play with the level of seasoning to fit your tastes.
Recipes like this help you become a better cook and really know what you like. Once you start to think outside the written recipe you can start to create your own meals on the fly. And that is a great skill to have!
Quick Lettuce Tacos
- 1 head butter lettuce, leaves gently removed, rinsed, and dried
- 1 small head of cauliflower, riced
- 1 red or orange or yellow bell pepper, diced
- 1/2 cup onion, diced
- 1 ear of corn, kernels removed (or 1 cup frozen kernels, thawed)
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp Mexican oregano (or regular oregano)
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 tbsp fresh cilantro, chopped
- Rinse the lettuce leaves and let them dry on a paper towel while you get the filling ready.
- Heat a little olive oil in a large skillet or saute pan. Add the onions and corn and saute for about 5 to 8 minutes or until the corn starts to pop a little. Add the bell pepper and saute for another 5 minutes.
- Add the riced cauliflower and stir together. Saute for a few minutes and then add all the seasonings. Saute this for a little bit until the cauliflower is soft and starts to brown just a little. Remove from heat and let cool for a few minutes
- Place a few tablespoons of the filling into each lettuce leaf and top with chopped cilantro.