Taco Lettuce Cups
 
 
Author:
Ingredients
  • 2 pounds ground pork (or turkey, or sirloin)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large jalapeno, minced very fine
  • 2-3 large plum tomatoes, diced
  • ¼ tsp red pepper flakes
  • 1-2 tbsp chili powder (start off with one and add to suit your taste)
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • ¼ tsp cayenne
  • ¼ tsp paprika
  • ⅓ cup (plus 2 tbsp) fresh cilantro, chopped
  • 1-2 tbsp lime juice
  • Boston lettuce (one head)
Method
  1. In a large skillet saute the onion and red pepper flakes in some olive oil for about 3 minutes.  Add jalapeno and diced tomatoes, saute for another 3 minutes.  Slide the onion mixture to the side of the skillet and add the chop meat, breaking up the meat.  If you are using sirloin you will probably need to drain out some of the fat in the skillet.  Using turkey and/or lean pork doesn't yield as much fat.
  2. To the meat mixture add the fresh cilantro, cumin, coriander, cayenne and paprika.  Mix around and cook until slightly browned and cooked through.  Once cooked, turn off flame and add remaining 2 tbsp of fresh cilantro and lime juice.
  3. Meanwhile, remove any outer/damaged leaves from the head of lettuce and discard.  Carefully break inner leaves away from the head and rinse and pat dry.  Personally, I prefer using the inner leaves that are smaller, they are more sturdy and therefore much less messy.
  4. Arrange lettuce cups on a platter and fill with taco mixture.  Give a good dollop of salsa and guacamole to each one and serve.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/11/16/taco-lettuce-cups/