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.
PREP TIME
20 minutes
COOKING TIME
10-15 minutes
YIELD
3-4 meal-sized servings
or more if served as
an appetizer
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
TACO TOPPERS
2 dozen cherry tomatoes, halved (or one large tomato chopped into 1-inch pieces)
1 avocado, thinly sliced
1/4 cup chopped cilantro
NIGHTSHADE FREE?
Omit the chili powder and tomatoes, and top with a Nightshade-Free Salsa—either mango, pineapple, or cucumber (recipe here).
FODMAP FREE?
Omit the garlic
and avocado.
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)
NUTS
EGGS
NIGHTSHADES
FODMAPS
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.
