Tacos are a delicious, protein packed meal that is easy to make and fun to share with friends. The problem is that I try to avoid the hard shells because they are made from corn (which has been so genetically modified), and the soft ones because they are made from processed wheat flour, so tacos aren’t really something I usually make. These ‘tacos with a twist’, however, use lettuce leaves instead of taco shells and are actually easier to eat because they don’t crack and spill the insides quite as easily!
I use a lean chicken mince for my tacos, however you can substitute beef mince for a more traditional taco experience.
- 450g lean chicken breast
- 1 medium cos or iceberg lettuce
- 1 red capsicum, cored and sliced into strips
- 1 large cucumber, sliced into strips
- 1 small red onion, finely chopped
- 1 large garlic clove, crushed
- 2/3 cup shredded mozzarella (optional)
- 3 Tbsp. Chicken stock
- 1 Tbsp. Olive oil
- 1 Tbsp. Tomato paste
- 1 tsp. Sweet paprika powder
- 1/2 tsp. Ginger powder
- 1/2 tsp. Cumin powder
- 1/2 tsp Chilli powder (optional)
- 1/2 tsp. Salt
- Heat olive oil in frypan or skillet over a medium heat and cook chicken mince for a few minutes before adding the onion and garlic. Stir to ensure that both mince and onion are being cooked through.
- Spices, tomato paste and chicken stock, cooking for a further 3 minutes, before removing from heat.
- Prepare your lettuce by removing whole leaves and then washing thoroughly.
- Fill each lettuce leaf with mince and then either arrange on a plate, with the other accompaniments, for guests to add to as they like, or finish them by adding cheese, cucumber and capsicum.