Who doesn’t love a great taco? These gut-friendly lettuce tacos swap out lectin-heavy corn-based shells for crisp butter lettuce and pack in polyphenol-rich veggies, clean protein, and healthy fats to support your microbiome. But here’s the part most people miss: even the salsa is designed to work with your gut, not against it.

Tomatoes are typically high in lectins, but when properly pressure-cooked or if you buy canned tomatoes already peeled and de-seeded like Pomi or the San Marzano brand, those lectins are significantly reduced, making them much easier on your system. That means you can still enjoy bold, fresh salsa flavor… without the usual downsides.

Dr. Gundry Approved Tacos

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Ingredients Method

Ingredients

  

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• 1/4 cup extra-virgin olive oil
• 1/2 onion minced
• 2 cups finely minced kale or collard greens
• 4 cloves garlic minced
• 2 cups protein of choice shredded chicken, jackfruit, or Quorn crumbles
• 1/2 tsp cumin
• 1/2 tsp sweet paprika
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• Zest of 1 orange
• 1/2 cup chicken or vegetable broth
• 1 head butter lettuce leaves separated
• 1 avocado sliced
• 1/4 cup fresh cilantro minced
• 1/2 cup Spicy Tomato Salsa

Method

 

1. Lettuce Wrap Tacos
2. Heat olive oil in a sauté pan over medium heat. Add onion and cook until translucent (2–3 minutes).
3. Stir in greens, garlic, and protein. Cook until greens are wilted and everything is heated through.
4. Add spices and orange zest. Cook until fragrant (2–3 minutes).
5. Pour in broth, reduce heat, and simmer until liquid reduces by half.
6. Spoon into lettuce leaves and top with avocado, cilantro, and salsa. Serve immediately.