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Beef Taco Lettuce Cups

with Tortilla Strips, Pico de Gallo & Cheddar

Cooking time

25 minutes




830 /serving

Most kids (and adults) we know would happily eat tacos any night of the week, so why not make tonight Taco Night—with a twist? This mouthwatering meal features any equally crunchy but much greener taco ‘shell’ courtesy of our fresh lettuce cups. Savoury ground beef seasoned with our signature Mexican-inspired spice blend go into the cups, as does a generous sprinkle of cheddar cheese, a homemade pico de gallo salsa, crispy tortilla strips and a cooling drizzle of spiced yogurt. Add a spritz of lime and these beauties will disappear from the dinner table faster than you can say ‘fiesta’!

We will send you:

  • 510g Ground beef
  • 1 Bunch of cilantro
  • 3 Scallions
  • 1 Lime
  • 2 Tomatoes
  • 2 Romaine hearts
  • 100g Greek yogurt
  • 50g Grated cheddar
  • 4 Wheat flour tortillas
  • 20g Mexican beef spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Gluten, Milk, Sesame Seeds, Wheat

You will need:

Large pan
Large pan (non-stick if possible)
Salt & pepper
Total Fat
42 g
Saturated Fat
13 g
1100 mg
Total Carbs
90 g
6 g
24 g
4 g
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Mise en place
Cut the lime into 6 wedges. Separate the lettuce leaves, discarding the stem end. Small dice the tomatoes. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Pick the cilantro leaves off the stems; roughly chop the leaves and stems, keeping them separate.
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Make the tortilla strips
In a large pan (nonstick if possible), heat a thin layer of oil on medium-high. Halve the tortillas, then slice into ¼-inch-thick strips. Working in batches if necessary, add the tortilla strips to the pan and toast, stirring frequently, 3 to 5 minutes, until crispy. Transfer to a paper towel-lined plate and immediately season with ¼ of the spice blend and S&P to taste.
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Cook the beef
In another large pan, heat a drizzle of oil on medium-high. Add the ground beef*; season with ¾ of the remaining spice blend and S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until just cooked through. Add the white bottoms of the scallions and cilantro stems. Cook, 2 to 3 minutes, until combined.
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Make the spiced yogurt & pico de gallo
While the beef cooks, to the container of yogurt, add the remaining spice blend; season with S&P to taste and stir to combine. In a medium bowl, combine the tomatoes, juice of 2 lime wedges, as many green tops of the scallions as you’d like and ½ the cilantro leaves. Drizzle with oil and season with S&P to taste.
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Plate your dish
Divide the lettuce leaves between your plates. Spoon the beef mixture onto the lettuce leaves. Garnish with as much of the cheese, pico de gallo, spiced yogurt, tortilla strips and remaining cilantro leaves as you’d like. Serve the remaining lime wedges on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.