Taco Tuesday has never been a thing for me because I have GI condition that keeps me from eating the things that make Mexican food great (meat, dairy, gluten and spices). So, I’ve created my own version of a taco that works for those with dietary restrictions like me.
The ingredients are simple, feel free to add whatever you like. While it’s not exactly queso fresco, Kite Hill’s soft ripened “cheese” is arguably the best non-dairy alternative on the market. Radish is just coming into season and is nutritionally dense while black beans are an excellent plant-based source of fiber and protein.
Butter Lettuce Tacos
- Prep Time:5 minutes
- Cook Time:1 minute
- Total Time:6 minutes
- Servings:6 tacos
- Easy
- 1/2 cup corn
- 1/2 cup black beans
- 2 tablespoon guacamole
- 1 grated radish
- 6 butter lettuce leaves
- 2 oz soft ripened almond milk cheese
- 1 lime
Ingredients
-
Step 1
Most of these ingredients can be bought prepared from the grocery store. Heat corn and beans in the microwave for one minute on high.
Photo by Kristine Mahan -
Step 2
Assemble tacos with desired fillings by cupping the lettuce leaf in your hand then piling in the ingredients. Finish with a squeeze of lime and you’re ready.
Photo by Kristine Mahan