Recipe: 10 Minute Lettuce Tacos
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I’m all about making easy lunches for myself and because I’m gluten-free, I love opting for lettuce in place of bread or taco shells. In this recipe, I’m using romaine lettuce to act as my ‘tacos’ and these lettuce leaves work perfectly because they’re crunchy and delicious. Add leftover organic chicken or wild-caught fish from last night's dinner and these tacos are full of protein, fiber and healthy fats so they’re sure to keep you satisfied all day. If you want an extra nutritional boost, add a handful of roasted nuts (here is my favorite way to Roast Nuts).
Ingredients:
Serves 2-4
- 1 head dinosaur (flat) kale, finely chopped and ends discarded
- 1 Tbsp. extra-virgin olive oil
- Juice of 1 small orange
- Sea salt and pepper, to taste
- 1 head romaine lettuce
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 Tbsp. slivered almonds
- 2 tsp. finely chopped fresh dill
- 1 tsp. orange zest
- ¼ cup hummus (homemade or organic store-bought)
- Water, as needed
- Leftover chicken or fish from last night's dinner
In a large bowl, use your hands to massage the oil into the kale leaves. Add the orange juice, sea salt and pepper and set aside to ‘marinate’ for about 2 minutes.
Lay the romaine leaves on a flat surface and stuff them with the massaged kale, cucumber and tomatoes. Add protein of your choice. Sprinkle the almonds, dill and orange zest on top. Set aside.
In a small bowl, combine the hummus with a small amount of water and mix well until the mixture thins out. Add more water, as needed until it forms your desired consistency. Pour over the lettuce tacos and serve immediately.
Store leftovers in a sealed container in the refrigerator for up to 2 days.
Amie Valpone is the Founder & Editor-in-Chief of TheHealthyApple.com. You can also find her on Instagram @thehealthyapple.
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