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Taco Lettuce Wraps

Leave tortillas behind for lettuce leaves so you can enjoy a low-carb Taco Tuesday.
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Prep10 minutes
Cook10 minutes
Total Time20 minutes
CourseMain Dishes
Servings4 servings


Taco Ingredients

  • 1 tbsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp ancho chili powder (optional)
  • 1 tbsp Bulletproof Grass-Fed Ghee
  • 1 lb grass-fed ground beef
  • 4-6 leaves Romaine lettuce (rinsed and dried)
  • ½ cup tomatoes (diced)
  • ¼ cup cilantro (chopped)
  • ¼ cup green onions (chopped)
  • 2-4 wedges lime (optional)

Avocado Crema Ingredients


  • In a small dish, mix together the spices and set aside.
  • Heat a large skillet over medium heat and add the Grass-Fed Ghee. When it glistens, add the ground beef, breaking it apart with a spoon. Cook the beef for about 6-8 minutes, or until it is almost cooked through.
  • Stir in the tomato paste and spices. Cook for 1-2 more minutes, or until the meat is done. Remove the mixture from the heat.
  • Combine all of the avocado crema ingredients in a blender or food processor. Pulse until it is smooth and creamy.
  • Arrange the Romaine hearts on a serving platter. Spoon the ground beef on the lettuce, then top with the avocado crema, tomatoes, cilantro and green onions. Serve with fresh lime wedges for a vibrant finish.


Store leftover taco meat in an air-tight container in the refrigerator for up to five days. Reheat in a pan on the stovetop on medium-high heat for about 5 minutes, or until the meat is heated through.
Store any leftover avocado crema in an air-tight container in the refrigerator for 1-2 days.

Nutritional Information

  • Calories: 493
  • Fat: 41 g
  • Protein: 22 g
  • Fiber: 5 g
  • Sugar: 2 g
  • Carbohydrates: 9 g
  • Net Carbs: 4 g
  • Sodium: 686 mg