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Braised Beef Lettuce Cup "Tacos"
with lime and pineapple smoothie

Active: 30 min Total: 30 min
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

Metric
Servings:
4
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

  1. Shallots / Jalapenos - Prep as directed and combine in one bowl. (Can be done up to 5 days ahead)
  2. Tomatoes / Cilantro - Prep as directed. (Can be done up to 1 day ahead)
  3. Lettuce / Avocados - Prep as directed.
  4. Make smoothies - Combine bananas, pineapple cubes, lime juice and ice in a blender.

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Make

  1. Combine tomatoes, shallots, jalapenos and cilantro. Squeeze in lime juice and season with salt.
  2. Reheat braised beef in the microwave or in a skillet over medium heat, adding a splash of water if it looks dry.
  3. Assemble "tacos" by topping lettuce leaves with braised beef, avocados and pico de gallo. Enjoy with smoothie on the side!

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