I wonder if you will agree with me on this...Mexican food is just so darn satisfying! The numerous spices that can be used and variety of fresh produce to compliment, really allows you to change it up all the time so it never gets boring.
Tacos nights have not only a long standing tradition in my house, but also an absolute favorite! In an effort to avoid the rut of the same old thing, I've switched up the meats I use, made different type of sauce, and have even made veggie tacos. But this recipe is a little different than those. Now we are foregoing the taco shell.
I have to say that regardless of the fact that we didn't have the crunch of the shell, this meal is extremely flavorful, satisfying, and refreshing. We topped off our lettuce wraps with Cashew Sour Cream which was a great match. I used ground chicken but you can easily sub that for grass-fed ground beef if that's what you prefer. Either way, it's a hit! This recipe serves 4-6 depending on how big of eaters you are feeding.
1.5 pounds ground chicken
1 shallot, minced
1 large yellow bell pepper, diced small
1 jalapeño pepper, seeds removed, diced small
1 medium zucchini, seeds scooped out, diced small
3/4 cup red onion, diced small
2 Tbs chili powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp dried oregano
1/8 tsp chipotle powder
12 pieces butter lettuce
1 cup diced tomatoes
1/2 cup fresh chopped cilantro
1-2 avocados sliced (depending on your preference)
1/2 cup green onions, sliced
1. Prepare your sour cream in advance.
2. Prep all of your vegetables.
3. In a large pan, cook ground chicken and your shallot over medium heat.
4. After about 5 minutes, add your red onion, bell pepper, jalapeño pepper, and all the spices. Stir well and continue to cook for another 5-10 minutes, or until juices are clear. Then add the zucchini last. Mix everything thoroughly. Drain and excess juice from pan.
5. Now you are ready to serve. Simply pile the chicken mixture onto your lettuce. Garnish with any extra toppings you want and drizzle some sour cream on top.