Lettuce Wrap Tacos

A fresh and hydrating meal on a hot summer day.

Prep time: 20 minutes
Servings: 6-8

Kitchen equipment you’ll need: food processor

Ingredients:

•  1-2 heads romaine lettuce, washed 

• 3 cups broccoli slaw 

• Taco seasoning, to taste 

• 1 green onion, diced 

• 1 red, orange, or yellow bell pepper, thinly sliced 

• 3-5 carrots, shredded or grated 

• 1-2 tomatoes, chopped

• 1 15-oz can black beans

• Chili-lime seasoning, to taste 

• Fresh cilantro, for garnish

Guacamole ingredients:

• 2-3 avocados 

• 1 Tbsp red onion or shallot, minced 

• ¼ tsp garlic, minced 

• 1 tsp jalapeno, seeded and minced 

• 1 Tbsp lime juice

• Salt + pepper, to taste

Directions:

In a food processor, combine broccoli slaw with taco seasoning and a splash of olive oil. Pulse until taco filling consistency is reached. Garnish with green onion. 

Drain black beans and season with chili-lime seasoning (or make your own with salt, chili pepper, and lime juice). 

For the guacamole, combine avocados, red onion, garlic, jalapeno, and lime juice in a bowl. Mix well. Season with salt and pepper and garnish with fresh cilantro.

Serve lettuce leaves with broccoli slaw filling, bell pepper, carrots, tomatoes, beans, and guacamole. 

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Make it camp-friendly:

Chop the veggies, prepare the broccoli slaw filling, wash the lettuce leaves, and make the guacamole ahead of time at home (tip: leave the avocado pit in the guacamole to preserve freshness).

Store everything in airtight containers in a cooler until ready to serve.