Braised Beef Lettuce Cup "Tacos"
with lime and pineapple smoothie
Using leftover braised beef from earlier in the week makes for a quick weeknight dinner of paleo "tacos" served in lettuce cups with pico de gallo and avocado.
Dependency
Proteins
Cuisines
Ingredients
Braised Beef Lettuce Cup "Tacos":
- Lettuce, iceburg or boston leaf - 8 leaves , leaves separated from stem
- Avocados - 1 , sliced
- Braised beef (leftover from Wednesday) - ~3 cups
Pico de Gallo:
- Shallots - 1 clove , chopped
- Jalapenos (opt) - 1 , chopped
- Tomatoes, roma - 6 , chopped
- Cilantro - 2 Tbsp , chopped
- Limes - 1/2 , juice of
Lime and Pineapple Smoothie:
- Bananas - 2
- Pineapple cubes, fresh or frozen - 3 cups
- Limes - 1/2 , juice of
- Ice - 2 cups
Prep
- Shallots / Jalapenos - Prep as directed and combine in one bowl. (Can be done up to 5 days ahead)
- Tomatoes / Cilantro - Prep as directed. (Can be done up to 1 day ahead)
- Lettuce / Avocados - Prep as directed.
- Make smoothies - Combine bananas, pineapple cubes, lime juice and ice in a blender.
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Make
- Combine tomatoes, shallots, jalapenos and cilantro. Squeeze in lime juice and season with salt.
- Reheat braised beef in the microwave or in a skillet over medium heat, adding a splash of water if it looks dry.
- Assemble "tacos" by topping lettuce leaves with braised beef, avocados and pico de gallo. Enjoy with smoothie on the side!
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