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Taco Lettuce Cups
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Taco Lettuce Cups

A crispy fresh take on the traditional taco
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 bariatric serves
Calories: 296kcal

Ingredients

  • 500 g lean turkey mince
  • 2 tbsp taco seasoning
  • 1/2 cup water
  • 1 Baby cos lettuce washed and torn
  • 200 g cherry tomatoes quartered
  • 1/2 cup Greek yoghurt plain
  • 1/4 cup grated cheddar cheese

Instructions

  • Heat a frying pan over medium-high heat. Add the mince and cook for 5-6 minutes or until brown.
  • Stir in taco seasoning and water and reduce heat to low.
  • Divide lettuce among plates and top with with mince, salsa, yogurt and cheese.

Notes

  • The mince in this recipe will freeze well - freeze in 1/2 cup portions
  • If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need. 
  • Make this suitable for the post op puree phase by blending and omitting the lettuce. You may need to add a little more liquid to do this. 
  • Increase the protein further by stirring through a clear, tasteless protein powder before serving 
  • Mix up the flavours by adding red kidney beans or a tin of sweet corn kernals to the mince and top with avocado or tomato salsa - this recipe is very flexible!
 
 
Recipe adapted for bariatrics (and image) from My Organised Chaos

Nutrition

Calories: 296kcal | Carbohydrates: 15g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 1174mg | Potassium: 827mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1596IU | Vitamin C: 7mg | Calcium: 173mg | Iron: 3mg