Lettuce Cup Tacos

By author photo Jenny Craig Team

appetiser · 10 Oct 19

Serves 1.

INGREDIENTS

½ red onion, thinly sliced
½ lime, juiced
1 Jenny Craig Vegetarian Chilli
1 small head of butter lettuce or gem lettuce, leaves removed and washed
1/3 cup fat free Greek yoghurt
½ cup cherry tomatoes, diced
½ cup shredded carrot
Coriander and fresh chilli (optional) to garnish

METHOD

  1. Make a quick pickled onion by combining the sliced red onion and lime juice together in a small bowl. Set aside while you prepare the rest of the dish.
  2. Warm the Jenny Craig Vegetarian Chilli as per instructions on the pack. When warmed through, remove the plastic lid and combine the rice and chilli mixture together.
  3. Assemble the lettuce cup tacos by placing a tablespoon of chilli mixture on top of each individual lettuce leaf.
  4. Then top with a small dollop of fat free Greek yoghurt, some pickled red onion, cherry tomatoes, shredded carrot, coriander and fresh chilli.

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