The Boyfriend is officially moved in and we looove Mexican food. After his first full day back at work, I knew I had to prepare one of our favorites: lettuce wrap tacos. Mmm tacos.
Tim Ferriss has said that Mexican food is one of the most slow-carb friendly cuisines out there, and if you have to pay a little extra at a restaurant to sub out rice, etc. then consider it your “six-pack tax”. This is a great plan if you’re out and about, but at home we like to make it right the first time. Ditch the tortillas and get cookin’.
2 lbs lean ground beef (I used 93% lean/7% fat)
1/2 red bell pepper, seeded and finely chopped
1/2 green bell pepper, seeded and finely chopped
3 cloves garlic, minced and/or GarlicZoom’d
1 medium-sized shallot, finely chopped
1.5 tbsp fresh oregano, finely chopped
1/2 red onion, finely chopped
1 jalapeno pepper, finely chopped (optional)
10 butterhead lettuce leaves
1 tomato, chopped (or salsa)
1 tbsp oil (olive oil is fine, I like to use this)
Red Pepper Flakes
From the head of lettuce, removed about 10 leaves and wash thoroughly. Place on a paper towel to dry. Put chopped onion, jalapeno pepper, guacamole, and salsa/tomato in separate bowls – these will be served fresh to dress the tacos.
Heat a large non-stick skillet on medium-high heat. Add about 1 tbsp of oil to coat the bottom of the pan. Add the ground beef as well as red and green bell pepper, shallot, garlic, and fresh oregano. Using a large spatula or slotted spoon, break up the beef into chunks (like taco meat) and mix well to incorporate the veggies. Season with salt, pepper, and red pepper flakes to taste. Continue cooking meat on medium-high for about 10 minutes or until cooked through, occasionally stirring to keep meat from sticking together and to cook evenly. Remove to a large bowl using a slotted spoon or tongs to drain the liquid from the meat.
Serve immediately & enjoy!