Mexican-Inspired Lettuce Cup Tacos

Mexican-Inspired Lettuce Cup Tacos // 80twentyIt has been seriously hot these days.

I don’t mean to sound like I’m complaining, because I really do like the heat. And I looove the summer. But I will concede that after several stagnant days spent in an apartment without air conditioning, the air feels like it’s stuck right in here—thick, unmoving, and heavy. So today’s post is going to be a quick one. I’m kind of heat logged and need to get to a pool as soon as humanly possible.

Mexican-Inspired Lettuce Cup Tacos // 80twentyWhen it’s this hot, we opt for easy meals that require very little energy to prepare. Think fresh produce and a couple of things you’ve probably already got kicking around your pantry. Hot summer days don’t last for very long where I’m from, so they are best spent outdoors, as close as possible to beaches or pools, in flowy dresses and tank tops, and sipping on icy beverages—certainly not over the stove for long periods of time. There are days and times for that type lingering.

Today, my friends, all you need are 15 minutes, a can opener, and a sharp knife. Let these Mexican-Inspired Lettuce Cup Tacos give you a night off.

Mexican-Inspired Lettuce Cup Tacos // 80twentyMexican-Inspired Lettuce Cup Tacos // 80twenty

Mexican-Inspired Lettuce Cup Tacos
Author: 
Recipe type: Vegetarian, vegan, gluten free
Cuisine: Tex Mex
Prep time: 
Total time: 
Serves: 2, but can be easily doubled
 
These Mexican-Inspired Lettuce Cup Tacos are so simple to make. Perfect for a quick weeknight meal or an easy take-away lunch. Simply pack your leaves separately and stuff them at work. The recipe can be easily doubled or tripled to feed a family.
Ingredients
  • 1 190z can of black beans, drained and rinsed, preferably BPA-free
  • 1 cup corn, preferably organic (fresh or frozen and thawed)
  • 1-2 cloves, garlic, crushed
  • 1 large scallion, sliced thinly
  • ¼ of a small red onion, finely diced
  • 1 roma tomato or about 8 cherry or grape tomatoes, finely diced
  • 3 slices of pickled jalapenos, diced
  • Juice of 1 lime
  • 1 tbsp pickled jalepeno juice
  • ½ tsp ground cumin
  • ½ tsp chile powder
  • ½ tsp kosher salt
  • ½ cup packed cilantro leaves, roughly chopped
  • TO SERVE:
  • Butter lettuce or Romaine lettuce leaves, cleaned and dried OR your favourite tortilla chips (see below)
  • Half a ripe avocado, chopped
  • ¼ - ½ cup of chopped marcona almonds
  • Your favourite hot sauce for serving
Instructions
  1. Combine all ingredients in a bowl, except the lettuce leaves. Stir well, but gently, until the the flavours combine. Taste and adjust the seasoning as you wish.
  2. Scoop a couple of tablespoons of filling into each lettuce cup. Top with chopped avocado, a generous drizzle of hot sauce, and a similarly generous sprinkling of almonds.
  3. Eat right away.
  4. *If you're feeling in more of a dip mood, skip the lettuce leaves and serve the bean mixture in a bowl topped with avo, hot sauce, and almonds. Serve with tortilla chips on the side.
  5. *If you're more in the mood for fork-fare, omit the lettuce leaves entirely and eat this straight-up as a salad.

 

 

 

2 Comments

  • Reply July 17, 2013

    Laura

    Lettuce-wrap-y things are reigning supreme over here too. And cold beers. Lots of those. Cheers, miss!

  • Reply July 17, 2013

    Courtney

    Yes! I love meals like this for summer and can’t wait to try this one. Also, I’m super excited to see you next week!

Leave a Reply

Rate this recipe: