Chicken ‘Taco’ Lettuce Cups
with roasted sweet potatoes
These crunchy, lettuce-wrapped "tacos" are a satisfying paleo-friendly variation on the classic. We've included a few of our favorite taco toppings, but feel free to add others if you'd like. A version of this recipe was first featured in 2018.
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Proteins
Cuisines
Ingredients
Chicken ‘Taco’ Lettuce Cups:
- Lettuce, romaine - 12 leaves (sub green leaf or iceberg)
- Chicken thighs, boneless and skinless - 1 1/2 lbs , chopped
- Chili powder - 1 tsp
- Cumin, ground - 1/2 tsp
- Salt - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Avocados - 1 , sliced
- Green onions - 2 stalks , chopped, green and white parts separate
- Oil, cooking - 1 Tbsp
- Pepitas / pumpkin seeds - 1/4 cup
- Hot sauce or salsa (opt) - for serving
Roasted Sweet Potatoes with Lemon:
- Sweet potatoes - 1 1/2 lbs , wedges
- Oil, olive - 1 Tbsp
- Paprika, smoked - 1/2 tsp
- Cumin, ground - 1/2 tsp
- Lemon juice - 2 tsp
Prep
- Sweet potatoes - Slice into wedges. (Or slice them into cubes if you prefer.) (Can be done up to 5 days ahead)
- Lettuce - Peel off leaves for lettuce cups (3 / serving). (Can be done up to 3 days ahead)
- Chicken - Finely chop chicken. Toss with chili powder, cumin (portion for the chicken), salt, coriander, and red pepper flakes. (Can be done 1 day ahead)
- Avocados / Green onions - Prep as directed.
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Make
- Heat oven to 500F / 260C.
- Arrange sweet potatoes on a sheet pan and cover tightly with foil. Steam sweet potatoes in the oven for 10 minutes to get them started cooking. (Watch this video for tips.)
- Remove foil from sweet potatoes. Drizzle with olive oil, smoked paprika, cumin (portion for the sweet potatoes), and some salt and pepper. Toss to coat.
- Turn the oven’s heat down to 400F / 204C.
- Continue roasting, turning with a spatula halfway through cooking, until tender and golden, 20 to 25 minutes (depending on thickness / size of wedges).
- While sweet potatoes are roasting, heat a skillet over medium-high heat. Add cooking oil and then chicken and white parts of green onions to heated oil. Saute until chicken is cooked through, 4 to 5 minutes.
- Squeeze lemon juice over sweet potatoes.
- Fill lettuce cups with chicken, avocados, green parts of green onions, and pepitas. Finish with hot sauce or salsa. Enjoy with sweet potatoes on the side.
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