Taco Lettuce Wraps

 8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise

1 Tbsp canola oil 

1 lb lean ground beef 

1/4 tsp salt

5 Tbsp prepared salsa

1 Tbsp rice vinegar

1 1/2 tsp ground cumin

1 cup diced avocado

1 cup julienned jicama (see tip)

1/4 cup finely diced red onion

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. 

 

Tips:  Jicama 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.

Serves 4