Spicy Lettuce Cups
These lettuce cups are so crazy-amazing you’ll forget you’re cleansing. Low in carbs, and full of flavor, these bite-sized bandits contain a buffet of alkaline-forming, detox superstars. The combo of almonds, walnuts, carrot, celery, onion, zucchini, avocado, garlic, ginger, cilantro, and lemon juice helps combat acidic wastes, and delivers antioxidants and omega-fatty acids to calm inflammation. These raw tacos also contain loads of fiber to clear the colon, and nutrient-dense water to flush out toxins from the liver, kidneys, and cells. Bon Appétit!
- 1 romaine heart, leaves separated
- 1/2 cup (80g) raw almonds (see Notes)
- 1/2 cup (80g) raw walnuts (see Notes)
- 1/4 cup (35g) chopped carrot
- 3 tablespoons (15g) finely chopped green onion (white part only)
- 2 tablespoons (30g) minced fresh ginger
- 1 1/2 tablespoons (12g) diced zucchini
- 1/2 teaspoon (2.5ml) fresh lemon juice, plus more to taste
- 1 teaspoon (4g) minced garlic (1 clove)
- 1/4 teaspoon (1.5g) Celtic sea salt, plus more to taste
- Pinch of cayenne pepper (optional)
- 2 tablespoons (2g) finely chopped cilantro, to serve
- 3 tablespoons (26g) finely diced carrot
- 3 tablespoons (24g) finely diced celery
- 3 tablespoons (15g) finely chopped green onion (green part only)
- 3 tablespoons (24g) finely diced avocado, plus more to taste
- Fresh lemon juice, to taste
- Celtic sea salt, to taste
- Freshly ground black pepper, to taste
- To make the filling, throw everything (except the cilantro) into a food processor fitted with the s blade, and pulse until the ingredients are coarsely chopped, and the texture resembles taco meat. Stir in the cilantro.
- Divide the romaine leaves in half. Then, divide both the filling and the toppings into two equal portions.
- To serve, place four romaine leaves on a large plate. Take one portion of the filling, and place equal amounts of it into each of the four lettuce cups. Take one portion of the toppings, and garnish each of the lettuce cups. Enjoy immediately.
- Transfer the remaining lettuce leaves, and the remaining portions of filling and toppings to a sealed container in the fridge.
Almonds and Walnuts: Activate your nuts for better digestion.
Calories: 424kcal | Carbohydrates: 19g | Protein: 13g | Fat: 36.5g | Saturated Fat: 3.2g | Sodium: 326mg | Potassium: 716mg | Fiber: 9g | Sugar: 5g | Calcium: 162mg | Iron: 3mg
These come together in 15 minutes and since they’re raw, can be eaten right away! I think this is the fastest recipe I’ve made on the Detox. It’s deliciously crunchy.
Love, love, love these raw tacos! Instead of spooning the filling into the romaine, I chopped the romaine and made it a salad. So satisfying.
These are so good. And an experience to eat. I LOVE the ginger and the crunch. Amazing what you can do with some veggies and nuts, Tess.
Another quick and delicious meal. It looks beautiful on the plate. Mini versions of these would be great for entertaining.
i did like the spiciness
Just to be clear, we do NOT soak the nuts in hot water first? Thanks!
No, you do not want to use short-soaked wet nuts (or long-soaked wet nuts) or your taco “meat” will be slimy. Always use dry nuts for this recipe. If you want to activate you nuts (soak and dehydrate) that is great, but, again, the nuts must be dry.
Thanks, I used my activated dry nuts.
Great flavor and texture!
Is the measurement of only 1 1/2 “tablespoon” of zucchini in the filling correct? And are we to use only tablespoons for the veggies in the topping? Thank you
Yes, that is correct. The zucchini is there to add some moisture to the mixture and added nutrition. If you add more zucchini your mixture will be too wet. The measurements are all correct.
I’m not sure, if the metric measurements are correct, because it seemed like a lot of filling, but wow, this is a revelation. So good, so well thought out (again). Great for a brunch bring along as well. A keeper
The metric measurements are correct. Glad you enjoyed it.