Phew! Finals are over and I have a few weeks off before resuming classes. I am looking forward to getting back into the kitchen over break and trying all the recipes I’ve been stockpiling during my study breaks (aka periods of pure procrastination!) It is finally feeling a little bit more like the Holiday season now that I’ve caught up on sleep and feel like a real member of society again. I am in the preliminary stages of my Holiday shopping and have already brainstormed a few really great gift ideas. One of my gift ideas is actually a little bit of an at home project, so I look forward to sharing that after the Holidays! It seems like a great project and I can’t wait to get it started tomorrow morning. I’ll be sure to share after the Holidays when all of my gifts have been dispersed! I love giving personalized gifts because I feel that it really shows people just how much you care. I am also excited about creating all my favorite Holiday recipes! A particular favorite of mine is my candied almonds! I’m planning on making them this week and will be sure to share the recipe. They are to die for!
On to today’s recipe:) On a quick trip to Whole Foods I saw that Bibb lettuce was on sale for $1.99, avocados were on sale for $1.00, and ground chicken was also ridiculously on sale. I couldn’t resist any of these items and because of my underlying love of lettuce cups I knew I had all the makings of a very quick and healthy meal. If you know me at all, you know that I love all things spicy food. So naturally, I knew these ingredients would lend themselves very well to creating a twist on the traditional Asian inspired lettuce cup. It was undoubtedly a success and I’m not certain I’ll ever transition back to using taco shells after coming up with this recipe redo. One can’t beat tasty and healthy! Plus cutting the calories from the taco shells allows me to feel a little less guilty about having a small scoop of my homemade vanilla ice cream in the freezer (recipe to follow soon!).
I made a very simple guacamole to add on top. I used one avocado, a 1/4 cup of sweet onion which I rinsed under water to get rid of the pungent onion taste/smell, and a small handful of pickled jalapeños which I minced. I added a squeeze of lemon juice and salt and pepper and mashed it all together with a fork. I let it hang out in the fridge while I prepared to the rest of the meal.
- 1 head Bibb Lettuce, pre-washed and leaves separated
- 1 pound ground chicken, turkey, or beef
- 1 small onion, diced
- 2 cloves garlic, minced
To a small bowl, add:
- 1 tsp Chili powder
- 1/2 tsp ground Cumin
- A liberal pinch of Cayenne pepper
- 1 tsp Worcestershire
- 1/2-1 tsp Sriracha or hot sauce
- Fresh cracked black pepper
- Preheat a large skillet on medium heat with a small amount of olive oil
- Add onions and sauté until translucent
- Add ground meat and and garlic to the pan, allowing meat to brown before breaking it up
- Add spice mixture from small bowl and stir liberally to make sure all of the meat is covered liberally
- Allow meat mixture to cook through
- In the meantime, set up your lettuce leaves on a plate or platter
- Once meat is cooked, spoon a few heaping tablespoons onto each leaf
- Top with your favorite taco accompaniments–cheese, salsa, and homemade guacamole