Taco Lettuce Wraps

  1. Wash and dry lettuce leaves well and cut out any tough ribs.
  2. 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.
  3. Meanwhile, whisk salsa, vinegar and cumin in a small bowl.
  4. 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.

Romaine lettuce
Canola oil 1 tablespoon
Ground beef 1 pound
Salt ¼ teaspoon
Salsa 5 tablespoons
Rice vinegar 1 tablespoon
Ground cumin 1½ teaspoons
Diced avocado 1 Cup
Julienned jícama (Optional) 1 Cup
Diced red onion ¼ cup