Taco Lettuce Wraps
291 calories (2)
8 small iceberg or romaine lettuce leaves or 4 large (cut in half crosswise)
1 Tbls canola oil
1 lb lean ground beef
1/4 tsp salt
5 Tbls prepared salsa
1 Tbls rice vinegar
1 1/2 tsp ground cumin
1 c diced avocado
1 c jicama (julienned)
1/4 c red onion (finely diced)
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.
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.