Don’t limit yourself to lettuce for this low-carb, gluten-free taco lettuce wrap recipe—any fresh green sturdy enough to wrap around 1/2 cup of filling works.
Ingredients
8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise
1 tablespoon canola oil
1 pound lean ground beef
¼ teaspoon salt
5 tablespoons prepared salsa
1 tablespoon rice vinegar
1 ½ teaspoons ground cumin
1 cup diced avocado
1 cup julienned jícama (see Tip)
¼ cup finely diced red onion
Directions
Wash and dry lettuce leaves well and cut out any tough ribs.
Heat oil in a large nonstick skillet over medium-high heat. Add ground beef, season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.
Meanwhile, whisk salsa, vinegar and cumin in a small bowl.
Remove the pan from the heat, add the salsa mixture and stir to combine. Serve in the lettuce leaves, topped with avocado, jicama and onion.
Tips
Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor. To peel it, use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.
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