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Lettuce Leaf Tacos with Avocado-Cilantro Cream

Servings 4 -6 servings


for avocado-cilantro cream:

  • 1 avocado peeled and pitted
  • 1/2 cup sour cream
  • 1/4 cup cilantro chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1 tablespoon heavy cream
  • juice of a lime

for tacos:

  • 1 pound ground bison or beef
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup water

to assemble:

  • romaine lettuce leaves
  • warm refried beans
  • pico de gallo
  • shredded cheese
  • limes


to make avocado-cilantro cream:

  • Combine all cream ingredients in the container of a blender or food processor. Pulse until smooth, stopping once or twice to scrape down sides of the container.

to make taco meat:

  • Cook bison/beef in a skillet over medium-high heat until no longer pink. Add chili powder, oregano, cumin, garlic powder, salt, and pepper; stir to combine. Add water, stirring well. Simmer water until mixture is saucy. Remove from heat.

to assemble:

  • Trim ends off of romaine leaves and separate leaves.
  • Top leaves with warm refried beans, meat, pico de gallo, shredded cheese, and a drizzle of avocado-cilantro cream. Squeeze limes over tacos. Serve with additional cream.