“Mexican Street Taco” Lettuce Wraps

Just in time for Cinco De Mayo, dear friends! At first I thought, Who really needs another taco recipe? But I answered myself with Everyone! Everyone on this glorious planet needs another taco recipe, obviously! I mean, can you ever really have too many? Not if your family is anything like my Mexican-loving one.

But this one? This recipe? It trumps all. I’m proclaiming that these are MY FAVE TACO that’s ever come out of this kitchen. Shouting it from a mountaintop. And I’ve got a few good reasons 

This pico. I could weap. It’s the star of this show…fresh and flavor packed with just the right amount of heat and lime. And if you need me Ill just be over here drinking the remaining juices straight out of the bowl

This chicken. You won’t find a faster way to season chicken that yields this kind of smokey, slightly sweet flavor. It grills up so quickly…in just a couple minutes. And look at those beautiful char marks…way to go Nickyboy!

And this cheese. Queso fresco. For the love of all tacos you just can’t beat it. Dream. Boat.

Put those three bad boys together and you want to talk about a cinco de mayo party? This recipe sounds so basic…but just you wait, guys. And on the table in less than 30 minutes!

Nick and I went the lettuce wrap route..the kids used tortillas..totally your choice. Either way, make a batch of margaritas and get these made… so so SO yum!

‘Mexican Street Taco’ Lettuce Wraps


For the Pico

1 Cup Cherry Tomatoes, quartered

1/3 Cup Finely Diced Red Onion

1/3 Cup Packed Cilantro Leaves, chopped

1 Small Jalapeño, seeds and ribs removed and finely diced

2 Tablespoons Fresh Lime Juice

1/2 Teaspoon Kosher Salt

For the Chicken/Lettuce Wraps

1 Pound Chicken Tenderloins

2 Tablespoons Grape Seed Oil or other high heat cooking oil

1 Teaspoon Honey

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

1 Teaspoon Kosher Salt

1/2 Teaspoon Smoked Paprika

1/2 Teaspoon Chili Powder

Avocado, mashed

Queso Fresco, crumbled

Romaine Lettuce Leaves


For the Pico

Combine all ingredients in a small bowl and stir to combine; set aside.

For the Chicken/Lettuce Wraps

Whisk the oil and honey together in a large bowl. Add the onion powder, garlic powder, salt, Paprika and chili powder and whisk to combine. Add the chicken to the bowl and toss, using your hands to rub the seasoning blend into the chicken.

Heat grill over high heat. Place chicken on the grill and cook for 8-10 minutes, flipping once in between cooking, or until chicken is nicely browned and cooked through. Remove chicken and dice.

Spread avocado on lettuce leaves. Top with chicken, Pico and Queso Fresco, wrap up and enjoy! Serves 4

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