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Tex-Mex Lettuce Cup Tacos Bulgur Recipe

Course Main Course
Cuisine American, Mexican
Servings 6 servings


Taco Meat

  • 1 cup red or golden bulgur (coarse)
  • 2 cups vegetable broth

Taco Spice

  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ancho chile powder (or, add 1/2 tsp more chili powder)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoky paprika
  • 1/4 teaspoon onion powder
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1/4 cup water
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon liquid aminos
  • 1 head butter lettuce (lettuce shells pulled from head, rinsed + patted dry)


  • Plain Greek yogurt
  • Shredded cheddar cheese
  • Chopped tomatoes
  • Cubed avocado
  • Pickled jalapeno sliced


  • Preheat the oven to 350F. Toast walnuts for about 7 minutes or until aromatic.
  • Bring vegetable broth and bulgur to a boil. Cover and simmer for 12 minutes.
  • Meanwhile, mix together taco spice. Coarsely chop walnuts in a food processor or with a knife until they resemble ground meat or the size of the bulgur.
  • In a warm skillet, warm oil over medium heat. Stir in and temper taco spice until clumpy and aromatic, about 30 seconds. Add tomato paste, water, vinegar, and liquid aminos, stirring to combine. Turn heat to medium low. Fold in bulgur and walnuts. Season to taste. Warm for 3 minutes, infusing sauce into nutty grains.

Assemble Lettuce Cup Tacos

  • Scoop 1/4 cup warm taco nutty grain meat into each lettuce cup. Top with yogurt, cheese, tomatoes, avocado, and jalapeno. Serve with salsa if desired.
Keyword lettuce cup tacos, lettuce cups recipe