Delicious Low-Carb Dinner Ideas: Taco Salad/ Lettuce Tacos
About once a year I like to take a break from sugar and carbs and give my body a chance to reset. It’s not that carbs are evil, it’s just that sometimes I find myself eating way too much of them (obviously, because they are delicious!) These dinner ideas are inspired by the Protein Quotient Diet protocol from Univera and help the body get into ‘ketosis’ which is a state where stored glycogen is used up and the body shifts into burning fat as fuel. I did this program for two weeks after coming home from backpacking in South America for two months; it was the perfect program to get me back on track after eating ALL OF THE BREAD (and potatoes and rice) during the trip. (You can read about my personal eating journey here).
I normally aim to eat a wide array of colours of veggies and fruit for their wide variety of different nutrients. This program is a bit different: we temporarily avoid the higher carb veggies like carrots, beets, coloured bell peppers, tomatoes, yams, etc. and stick to leafy greens and other low carb veggies (no fruit). The nice thing about this program is discovering creative ways to eat less common veggies!
The ‘recipes’ in this series of posts have been created to meet the requirements of the PQ eating plan.
A warning about my ‘recipes’… I am an experimental cook; I rarely measure ingredients unless I am baking something! There is room for creative experimentation here; these are intended as ideas, not ‘set in stone’ recipes.
#4 Taco salad & #5 Lettuce tacos
In the version pictured below I used some sour cream, but I normally make these without dairy. If you are friends with dairy, feel free to add some shredded cheese or sour cream.
This is two meals in one recipe! Very similar food prep can be served two different ways.
- Lean protein of your choice: ground beef, pan fried fish, or chicken
- Seasonings: cumin, chilli powder, garlic powder, cayenne
- Leaf lettuce, washed
- Red or green onion, thinly sliced
- Thinly sliced cabbage
- Avocado, sliced
- Cilantro, washed, trimmed and chopped roughly
- Lime wedges
- Frank’s hot sauce
Cook meat as desired. Wash and prepare veggies as listed.
Assemble Lettuce Tacos by selecting large leaves and filling with cooked meat, sliced onion, avocado, cilantro, sliced cabbage and a drizzle of hot sauce. Squeeze some lime juice on top and enjoy!
Create Taco Salad with chopped or ripped lettuce, cabbage, red onion, avocado, cilantro, and top with meat of choice (usually ground beef).
You can also mash the avocado with fresh lime juice, salt and pepper, cumin, and a dash of chilli flakes to make a tasty guacamole.
A little bit of fresh salsa is also very delicious on either the tacos or salad.