This is a healthy version of a regular taco, using lettuce leaves instead of the traditional corn shells making it a lower-carb option and great for people on grain-free diets. You can change the filling and use any meat or beans for a vegetarian option. This can be as mild or as spicy as you like.
500 g organic or free-range chicken breast, diced into pieces
Olive oil or coconut oil
2 cloves of garlic, crushed
1 red onion, chopped
1 tsp paprika
1 tsp dried oregano
1 tsp ground cumin
1 tsp dried onion powder
½ tsp garlic powder
½ tsp dried chilli (optional)
1 tsp sea salt
Ground black pepper to taste
1 cup of tomato passata or pureed tomato
½ tsp vegetable stock powder
Cos lettuce (large leaves are better)
Greek yoghurt to drizzle on top
Heat the oil, onions and garlic over a low-medium heat until soft then add all the spices, herbs, salt and pepper then fry for a few minutes. Add the chicken, continue to stir for a few minutes.
Add the tomato passata, vegetable stock and a little water if needed, simmer until chicken is cooked through.
Assemble the taco – Take a cos lettuce leaf then top with chicken mixture, jalapenos and avocado. Drizzle with Greek yoghurt and top with fresh coriander. Enjoy.