We’ve been trying to cut back on our carb intake lately (brief stint on South Beach).  Just to be completely clear, it has not been fun.  Not fun at all.  I really like carbs!!   Eliminating them from meals is….difficult.  Take something as simple as a taco.  Can’t have the taco.  Now what?!  Lettuce leaves have never played such an important role in cooking.

I did some searching around on the web for carb free meals and phase one South Beach meals.  I came across some interesting ideas.  One of which was this taco, using lettuce as a vessel to hold the taco filling.  Genius.  I love using Boston lettuce for this, the leaves act as perfect little cups.  I serve the tacos with salsa and guacamole.  You can certainly use any toppings you like!

I have to say, I really like this meal.  Even in the lettuce cup!  But I’ll tell you what I love most… the leftovers!  (Yes, again with the leftovers.)  I use the taco filling in an omelette for breakfast.  Super genius.  It’s SO delicious.  I spread guacamole over the top and I swear it’s almost as if I’m eating a burrito, but in an egg!

So, if you are trying to cut back (or cut out) carbs give this recipe a try and be sure to make an omelette with the leftovers, if there are any.

Here’s what you will need to serve 4 people…

Recipe

2 pounds ground pork (or turkey, or sirloin)

1 medium onion, chopped

2 cloves garlic, minced

1 large jalapeno, minced very fine

2-3 large plum tomatoes, diced

1/4 tsp red pepper flakes

1-2 tbsp chili powder (start off with one and add to suit your taste)

1.5 tsp ground cumin

1.5 tsp ground coriander

1/4 tsp cayenne

1/4 tsp paprika

1/3 cup (plus 2 tbsp) fresh cilantro, chopped

1-2 tbsp lime juice

Boston lettuce (one head)

Method

In a large skillet saute the onion and red pepper flakes in some olive oil for about 3 minutes.  Add jalapeno and diced tomatoes, saute for another 3 minutes.  Slide the onion mixture to the side of the skillet and add the chop meat, breaking up the meat.  If you are using sirloin you will probably need to drain out some of the fat in the skillet.  Using turkey and/or lean pork doesn’t yield as much fat.

To the meat mixture add the fresh cilantro, cumin, coriander, cayenne and paprika.  Mix around and cook until slightly browned and cooked through.  Once cooked, turn off flame and add remaining 2 tbsp of fresh cilantro and lime juice.

Meanwhile, remove any outer/damaged leaves from the head of lettuce and discard.  Carefully break inner leaves away from the head and rinse and pat dry.  Personally, I prefer using the inner leaves that are smaller, they are more sturdy and therefore much less messy.

Arrange lettuce cups on a platter and fill with taco mixture.  Give a good dollop of salsa and guacamole to each one and serve.

My inspiration for this meal came from Kayln’s Kitchen http://kalynskitchen.blogspot.com/2009/04/turkey-lettuce-wrap-tacos-with-chiles.html