Lettuce tacos are one of my favorite go-to weeknight meals. I wrap nearly any kind of protein in lettuce, and top it with avocado. This recipe is named after Hayley Mason, co-author of “Make it Paleo,” who originated it.
3-4 meal-sized servings
or more if served as
Juice and zest of one lime
1 clove garlic, grated or finely minced
1/2 teaspoon chili powder
1-1 1/2 lb skirt steak
Sea salt and black pepper to taste
1 head bib, butter, or Boston lettuce
2 dozen cherry tomatoes, halved (or one large tomato chopped into 1-inch pieces)
1 avocado, thinly sliced
1/4 cup chopped cilantro
Omit the chili powder and tomatoes, and top with a Nightshade-Free Salsa—either mango, pineapple, or cucumber (recipe here).
Omit the garlic
CHANGE IT UP
Top these simple steak tacos with anything you like, such as thinly sliced red onions.
Add Five Kinds of Salsa (recipe here)
Gently separate the leave of lettuce and rinse them off. Set them aside to dry.
In a large mixing bowl, whisk together the lime juice, zest, garlic, and chili powder. Place the skirt steak in the bowl and massage the seasonings into it. Add sea salt and black pepper to taste.
Grill for approximately 3 minutes per side. Set the cooked steak aside to rest for 10 minutes, then slice against the grain into small strips. You may want to divide the skirt steak into two or three sections before slicing, as it is typically very long.
Serve the steak, tomatoes, cilantro, and avocado in your lettuce leaves.