My family loves us some tacos! I am pretty sure that we could eat tacos every day and there would be no complaints.
Being on the Whole30, tortillas and corn shells are a no-no. Avoiding flour and corn isn’t going to stop us from enjoying some delicious tacos!
In this recipe, we make our own taco seasoning for the ground beef (store bought has all sorts of junk in it) and use romaine lettuce as our taco shells. At my last Costco shopping trip, I found Artesian Romaine lettuce heads that are absolutely perfect for the lettuce shells. If you can’t find these, Hearts of Romaine or Boston Lettuce would work just fine.
1 – lb of ground beef (organic, grass-fed if available)
Head of Hearts of Romaine or Boston Lettuce
1 tablespoon of Chili Powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/4 of teaspoon of crushed red pepper flakes (or more if you like the heat!)
1 teaspoon of paprika
1/2 tablespoon of ground cumin
1/2 teaspoon of sea salt
3/4 cup of water
Toppings of your choice
- chopped tomatoes
- chopped red onion
- chopped jalapeño
- chopped green onion
- chopped cilantro
- lime slices
- Whole30 compliant hot sauce such as Valentina
In a large skillet, brown the ground beef over medium high heat. Drain fat from pan if using a fattier ratio of ground beef. Stir in chili, garlic, and onion powders, red pepper flakes, oregano, paprika, ground cumin, and salt to the meat. Add 3/4 cup of water to the pan and continue to cook over medium heat while, stirring occasionally for about 3-5 minutes. Break off lettuce leafs and scoop taco meat into the leafs acting as a boat. You can double up the lettuce leafs if desired. Add your favorite taco toppings and enjoy!