Lean Green Lettuce Tacos Recipe

Beth Dreiling Hontzas
Yield:
Makes  appetizer servings
Southern Living

You won't even miss the shells while enjoying these lean and flavorful lettuce tacos. Zucchini, squash, and cilantro topped with queso fresco create a fresh meal that the whole family will enjoy.

Ingredients

  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1/2 pound extra-lean ground beef
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 (8-oz.) can no-salt-added tomato sauce
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 8 romaine lettuce leaves
  • Toppings: diced tomato, chopped fresh cilantro, chopped red onion, crumbled queso fresco*

How to Make It

Step 1

Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.

Step 2

Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.

Step 3

Serve meat mixture in romaine lettuce leaves with desired toppings.

Step 4

*2% reduced-fat shredded Cheddar or Monterey Jack cheese may be substituted.

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