Lettuce Tacos

Being grain-free isn’t too hard. I find lots of substitutes, and I’m eating really well. One of the hard things, however, is quelling a craving when I get one. This past week, I wanted tacos.

Brown rice tortillas were out, and I’m off corn too- so that posed a challenge. How was I supposed to get my crunchy, spicy fix without a shell? Then Sarah posted these raw tacos using cabbage leaves on her blog- and I instantly wanted to give them a try. The only problem? I’m also off most raw food. So I decided to take a twist on her version. Using romaine lettuce (a little easier on the tum) instead of cabbage, going a little lighter on the veggie toppings (tear) and swapping the nut “meat” (which I will be making, as soon as I can- yum!) for tempeh.

And I got my fix. Four times- yep, I ate FOUR of these tacos, and they were glorious. He had a few too, using corn shells for his, and he liked them just the same. So use what you prefer, it’s all about the filling, anyway. 😉


Tempeh lettuce tacos

Tempeh “meat”
1/2 small onion, diced small
1 clove garlic, minced
1 tbsp olive oil
1 block tempeh, chopped fine
1/2 tsp chili powder
1/2 tsp cumin
cayenne pepper, to taste
1 tsp tamari
1/2 tsp rice vingear
sea salt, to taste

1. Sautee onion and garlic in olive oil until translucent. Add tempeh and sautee until golden.

2. Add chili powder, cumin and cayenne. Cook until spices are toasted, then add tamari and rice vinegar. Simmer for about 5 minutes.

3. Taste for seasoning, and set aside to cool slightly as you assemble toppings.

{Make sure the tempeh mixture is slightly cooled when you put it on the romaine or the romaine will wilt up- messy tacos!}

To assemble:
Taco meat (recipe above)
1 heart romaine lettuce, or corn tortillas/shells
1 medium vine ripe tomato
1/2 avocado, diced
2 green onions, sliced thin
Salsa (optional)

1. Tear leaves off of romaine heart, choose the ones with the biggest concave to hold the toppings. Top with a bit of tempeh “meat”, tomato, avocado, green onion and salsa if using. Repeat until all toppings are gone. Makes about 8 “tacos”.

An easy to assemble meal that doesn’t take much time at all, perfect for a busy summer day- and the fresh toppings make these tacos cool enough for a hot night!