I’m not personally allergic or sensitive to anything foodwise, but in my immediate family and friend circle, I routinely have folks at my table who are.
I’m grateful in many ways, because they’ve prompted me to really pay attention to my food, and what’s actually in it.
For instance, did you know that shredded cheese isn’t gluten free?
Seriously. It should just be dairy.
But I remember the number of different times I’ve worked at restaurants, shredding cheese and tossing it in searing flour or cornstarch to make sure it stays light and fluffy, and not really taking into account that that simple action makes it inedible to a lot of folks.
Turns out the companies that sell you shredded cheese in a bag work the same way.
So if you have friends dealing with celiac, shredded cheese may not be safe.
Sometimes, you just have to accept clumpy cheese, because it means the whole table can eat.
And sometimes it means that the meal has you feeling a whole lot better.
Just look at all the awesome freshness going into today’s recipe!
The farmers’ market was kind to us.
Beautiful peppers, crispy onions, fresh lettuce. And our grocery just happened to have the most perfectly ripe avocados I’ve ever purchased.
Let’s just take a moment here for the avocados.
I stay out of protests and politics since I’m wearing the uniform, but if I ever did go to a protest, I would protest for sustaining trade with Mexico, the land of perfect avocados, holding up this picture. It’s pretty close to perfect.
But let’s talk about how we got to the idea of thinking keto and gluten free for Taco Tuesday.
I’ve been trying to find ways to healthy up our Taco Tuesday, and working my way through different keto sites gave me the idea of using Bibb lettuce instead of tortillas.
It merges everything I love about my native California cuisine and everything I love about the Korean barbecue joints I’ve spent a lot of time in, wrapping fresh chopped meat and vegetables in a leaf of Bibb lettuce for a savory and very clean bite of awesome.
We believe in Taco Tuesday. It’s a family tradition.
But Scott and I also believe in trying to healthy up our routines to set a good example – and inspire good taste – in our little man.
We’re still waiting to see if he’s an avocado fan, like his mama, or a not so fan, like his dad.
Either way, I win. I’ve either got a little avocado fan to enjoy them with me, or I get them all to myself!
Chicken Taco Lettuce Wraps
What You’ll Need:
- 2 lbs boneless chicken breasts or tenders, diced
- 2 tbsp olive oil
- 3 tbsp taco seasoning
- 1 large head Romaine lettuce, rinsed and dried
- 2 avocados, peeled, pitted, and mashed
- 2 tbsp fresh squeezed lime juice
- salt and pepper to taste
- 1/2 cup red or yellow bell peppers, diced
- 1/2 cup fresh local corn, chopped from the cob
- 1/2 cup black beans
- 1/2 cup cheese, from the block shredded
- 2 green onions, thinly sliced
How to Make Them:
1. Heat the oil in a large skillet over medium heat until the oil is shiny.
2. Add the diced chicken and cook, stirring occasionally, for 3 minutes or until the chicken is golden brown.
3. Sprinkle with taco seasoning and continue to cook for an additional 3 minutes. Set aside.
4. Add the corn and bell peppers to the skillet and saute about 3 minutes, stirring constantly. Then add the chicken back in.
5. Set out your Romaine lettuce boats. Add fresh squeezed lime to your mashed avocado and stir to combine. Add a spoonful to the Romaine lettuce boats and season to taste.
6. Sprinkle with chicken, bell peppers, corn, black beans, and green onions. Top with the shredded cheese, and serve immediately.
How’s that for a healthy alternative to Taco Tuesday?
What’s your favorite way to healthify a family favorite recipe?