Romaine Heart Tacos

Spring has finally sprung! Longer, brighter days mean that more time can be spent outside. (And with sports season in full swing, sometimes it must!) A fast and easy dinner is just what you need.

This recipe offers a healthful twist on a family favorite. Because guess what? You don’t need taco shells to enjoy a taco night. A package of romaine hearts becomes dozens of lean, green tacos in minutes. Having chips and salsa before a tortilla-based dinner always seemed repetitive to me. With these tacos, you can enjoy your pre-meal chips knowing you’ll be getting your greens too.

I like to extend the green theme by serving these with salsa verde, but feel free to serve them with your family’s favorite toppings and some Spanish rice or tortilla chips on the side. Or nothing at all. If you have a package of three romaine hearts, double the filling ingredients to make 24-30 tacos. They also make a great party appetizer.

Romaine Heart Tacos

Makes 12-15 tacos

2 hearts of romaine lettuce

1 avocado, peeled, pitted and diced

1 large tomato, diced

1 15-oz. can chickpeas, rinsed and drained

3 Tbs. chopped fresh cilantro (or parsley)

1 lime, juiced

1 clove garlic, minced (1 tsp.)

¼ tsp fine sea salt

Carefully take apart the romaine leaves, wash and dry. Save the small ones for a salad on another night. Spread the rest out on a large platter.

Combine the avocado, tomatoes, chickpeas, cilantro, lime juice, garlic and sea salt in a bowl and gently mix.

Use a soupspoon to place some filling along the center of each leaf and serve with optional taco toppings. Eating later? Refrigerate the topping and lettuce separately and put your green tacos together at meal time.