Lettuce leaves are perfect for tacos, both as a filling and as a “tortilla/taco shell”. Makes a refreshing meal on a hot summer day.
Imagine being able to grow your own taco shells! Eating your taco filling wrapped in iceberg lettuce leaves adds a super crunchy and refreshing feel to the dish, and it’s also a naturally gluten-free alternative to flour tortillas. If you don’t like beans, you can replace them with boiled lentils or 300 g plant-based mince of your choice. If you do use mince, add it to the pan from the start.
1 red pepper
1 tbsp paprika
1 tsp ground cumin
Fresh chilli or cayenne pepper to taste
200 ml sweetcorn
100 ml tomato purée
2 cartons drained beans, e.g. kidney or black beans
100 ml parsley
Rapeseed oil for frying
Salt and black pepper
To serve: iceberg lettuce leaves, thinly sliced shallots, 100 ml oat-based crème fraiche mixed with 2 tsp sambal oelek
Peel and finely shred the onion and cut the pepper into strips. Sauté the onions and peppers in oil with salt and black pepper until the onions have softened and turned a nice golden brown. Add the paprika, cumin and chilli or cayenne pepper and sauté for a few minutes. Add the sweetcorn and sauté a few minutes longer. Spoon in the tomato purée, stir then cook for 2–3 minutes. Add the beans and let them heat through. Taste and season if necessary. Remove from the heat and stir in the parsley.
Spoon some of the filling into an iceberg lettuce leaf, then garnish with the shallots and crème fraiche.