Beef · Mexican · 30 min
Spicy Taco Beef Lettuce Wraps with Fajita Peppers, Onions & Avocado
- 30 min
- 2–6 servings
- 628 kcal / serving
A warm, textural taco beef served in crisp lettuce wraps with fajita peppers, onions, and avocado. It comes together quickly for weeknights with bright lime and avocado contrast.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ headbutter (Boston) lettuce
- 1green bell pepper
- ¾ lblean ground beef
- ½lime
- ½ mediumred onion
- 1yellow bell pepper
- avocados
- green bell peppers
- yellow bell peppers
- limes
- red onions
From the pantry: chili powder, crushed red pepper, extra virgin olive oil, garlic powder, oregano, dried, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ headbutter (Boston) lettuce
- 1green bell pepper
- ½lime
- ½ mediumred onion
- 1yellow bell pepper
- avocados
- green bell peppers
- yellow bell peppers
- limes
- red onions
Meat & seafood
- ¾ lblean ground beef
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| butter (Boston) lettuce | ½ head | 1 head | 1 ½ heads |
| green bell pepper | 1 | 2 | 3 |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| lime | ½ | 1 | |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| yellow bell pepper | 1 | 2 | 3 |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the produce, then have lettuce leaves separated and ready.
- Heat a nonstick skillet over medium-high heat and start the beef when it’s hot.
- While the beef cooks, dice the red onion and set it in a bowl with the peppers.
- Add the beef to the skillet and cook, breaking it up until browned and crumbly.
- Toss in the onion and peppers with the beef, then sprinkle in the chili powder, crushed red pepper, garlic powder, oregano, and salt. Cook until the vegetables begin to soften.
- Cut the lime into wedges and set aside for serving; in the meantime, add a splash of water to the skillet and cook briefly until the sauce thickens, then remove from heat.
- Halve and pit the avocado, scoop out the flesh, and slice into thin half-moons; assemble by layering beef, vegetables, avocado, and a lettuce leaf for each wrap, with lime wedges to finish.
Two tips
- Prep the onion and peppers while the beef browns to keep the workflow efficient.
- If you have leftovers, chill the filling and use in a quick burrito or atop a salad later in the week.
Nutrition per serving
- Calories
- 628 kcal
- Protein
- 36 g
- Carbs
- 22 g
- Fat
- 46 g
- Fiber
- 11 g
- Sodium
- 127 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Strip Steak & Bell Pepper Fajitas with Guacamole40 min · 2–6 servings
Soft Beef Tacos with Shredded Romaine, Cheddar & Spicy Salsa30 min · 2–6 servings
Strip Steak & Bell Pepper Fajitas with Guacamole & Butter Lettuce40 min · 2–6 servings
Flank Steak Street Tacos with Cilantro & Spicy Cabbage-Jalapeño Slaw30 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.