These “tacos” were a solution to our low-carb dinner problem. Most days, we try to eat keto, which is a low carb, high fat, moderate protein diet. As it turns out, most delicious things are made of bread, sugar, and potatoes. While I still love traditional, real taco shells, these chorizo tacos are one step easier to make by using lettuce since you don’t have to toast the tortilla. I love the fresh crunch of lettuce that contrasts the savory, spicy, fatty sausage. After all, life is all about the balance and that applies to food too! Well, sometimes. I’d never turn down something deliciously unbalanced 🙂 But I’ve come to prefer lettuce shells over tortillas especially on warmer days.
Chorizo Tacos in Lettuce Shells
- 2 links Chorizo sausages Around 12 oz total weight
- 1 Tb olive oil
- 1 avocado
- 2 Tb red onion, minced
- 1 garlic clove, minced
- 3-4 cherry tomatoes, quartered
- 1 Tb lemon juice
- few cilantro leaves, roughly chopped
- freshly ground black pepper
- drizzle of olive oil
- 6 lettuce leaves, cleaned and dry
- Taco seasoning
- lime, halved
- Preheat the olive oil in the pan over medium heat for a few minutes.
- Squeeze out the sausage into the pan and break it down with a potato masher or a spatula.
- Cook until cooked through. That means, until you can no longer see pink-red colors inside. This should take about 10 minutes. To check, you can break down the biggest chunk.
- While the sausage cooks, make the guacamole. Mix everything in a bowl leaving avocado somewhat chunky. You can adjust the amounts of ingredients to your liking.
- When the sausage is cooked, transfer it to a paper lined plate to absorb extra grease.
- Place 3 lettuce leaves on each plate. Distribute the cooked sausage evenly among them and top with guacamole.
- Sprinkle with taco seasoning and serve with lime halves on the side!