Taco Lettuce Wraps
- 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.
|Canola oil||1 tablespoon|
|Ground beef||1 pound|
|Rice vinegar||1 tablespoon|
|Ground cumin||1½ teaspoons|
|Diced avocado||1 Cup|
|Julienned jícama (Optional)||1 Cup|
|Diced red onion||¼ cup|