So simple a post isn’t even needed.
In fact you don’t even need to read these words because you have everything you need from the title.
These days I actually go for simple over any casseroles or chocolate fudge crumb bars by All Day I Dream About Food (with an added self twist of blackberries stuffed into the gooey fudge center).
Most of the time I salt some meat and gently cook it. Then I pair it with a veggie cooked in the meat juice and drizzled in oil or finished with butter and a touch of salt. Maybe I’ll add cumin if it’s a funky night.
Honestly, going to the trouble of cooking beef in taco seasoning and chopping up tomatoes and then having to open a sour cream container and plop it over the meat sounds like too much. Then you have to figure out how to use all that sour cream before it goes bad.
Some days though I want extravagance in my mouth and tacos are my old school Ainsley favorite. I’ve graduated but just up to lettuce being the shell instead of a topping.
Cons: No crunch and messier
Pros: Get more flavor and lettuce has way more vitamin A than a shell
P.S. please don’t make this healthier with the idea of kale tacos. That’s too far.
Head of Wide Lettuce Leaves
2 T Avocado Oil (or other)
1/2 to Full Pound Ground Beef (dependent on amount of people)
Taco Seasoning (DIY)
Your favorite taco toppings (I prefer cilantro and sour cream these days)
- Cook beef until brown then add the taco seasoning with the oil and mix thoroughly
- Spoon the meat into the lettuce shells.
- Add toppings as desired.
- Either save the rest of the head for a salad the next day and use leftover meat or make into a salad to go with the tacos.