Stuffed Romaine Lettuce Tacos
Ingredients
Yield: 8 servings
Lettuce
2 heads romaine lettuce, separated into individual leaves
Filling
1 cup hummus
2 cups cherry tomatoes, halved
1 cup alfalfa sprouts
2 cups carrots, finely shredded
1½ cups red cabbage, thinly sliced
2 avocados, ripe, cubed
2 tablespoons ground flaxseed
Sauce
⅔ cup tahini
4 tablespoons lemon juice
2 tablespoons maple syrup
Water as needed to thin the sauce
Nutrition information
Serving size: 3 tacos
Calories: 311
Total Fat: 20 g
Saturated Fat: 3 g
Sodium: 177 mg
Total Carbohydrate: 29 g
Dietary Fiber: 12 g
Sugars: 9 g
Protein: 10 g
Recipe by Dana Schultz at minimalistbaker.com. Nutrition calculated by Werner Absenger, PhD, MS for MindBodyMed.
Instructions
1. Prepare sauce by adding tahini, lemon juice, maple syrup and salt to a small mixing bowl and whisking to combine.
2. Then add water (1 tablespoon at a time) until a pourable dressing is formed.
3. Taste and adjust flavor as needed, adding more salt for overall flavor, lemon for acidity or maple syrup for sweetness.
4. Transfer to a serving bowl.
5. Arrange lettuce boats on a serving platter and begin filling with 1 to 2 tablespoons hummus. Then top with tomatoes, sprouts, carrots, cabbage and avocado, and sprinkle each with some of the ground flaxseed.
6. Either drizzle with the tahini sauce or serve on the side.