When I say I can’t get enough of Mexican Food I really mean it. I can probably eat some version of it every day. In fact, I have been eating it since Sunday night when my boo decided to whip up a nice Mexican dinner for us.

He even gave us options! Skirt steak with roasted poblano peppers or chicken with black beans, cilantro & onion? Vegetarian? No problem, we have beans with cilantro and spices.

I’m the queen of guacamole so that was my duty. Chef Billy made the most amazing pico from scratch: (they were both incredibly delicious – perfectly ripe avocados make me happy!)

So, that was how my Sunday night went. I had a little of the steak, chicken, beans (not pictured) guac and pico. Perfect Sunday night dinner, followed by my cousin Stella – who is doing the sugar detox with me – and I indulging in some fresh organic raisins straight from Greece (as our cheat food).

Apparently, Sunday’s dinner triggered my inner Mexican food passion – so I went grocery shopping last night because I decided I wanted to make my own “taco lettuce cups.” What is that you ask? Well, it’s basically ground turkey and veggies seasoned really well, topped with cheese and avocado, and wrapped up in butter leaf lettuce.

Healthy Taco Lettuce Wraps:

The goods:

• 1lb lean ground turkey
• 3 bell peppers various colors
• 1/2 red onion or white onion
• 4-6 oz of garlic roasted tomato sauce
• 1 head of butter leaf lettuce
• Shredded cheese of choice
• 1/2 Avocado sliced
• Spices: Cayenne, Chili powder, Paprika, Garlic Powder, Cumin, Salt, Pepper and Cinnamon

The process:

Season the meat really well with all the listed spices – just a dash of cinnamon though. Brown the meat on skillet covered in EVOO on medium heat. Once the meat looks lightly brown add in the chopped veggies (I used about half of them and put the rest in the fridge for later use.) Add in the tomato sauce and turn heat down to simmer. Let it simmer for about 30 minutes or until the veggies are a little tender and the tomato sauce has absorbed. Pour the taco mixture onto the lettuce cup, top with shredded cheese and avocado slices.

Chopped up peppers and onions (pic was taken after I used about half)

Veggies and ground turkey simmering:

My lunch: 

I brought a cup of the ground turkey mix which yielded three wraps. Incredibly satisfying and delicious! I will definitely be eating this for dinner tonight – I told you I can’t get enough of Mexican inspired dishes!

On the 10-K training front: today I’m supposed to run 3 miles, but since I didn’t run 4.5 on Sunday I’ll have to make that up tonight. * I inspired my dad to join me on the turkey trot, so I’m getting his butt to the gym too!