Nutrition per serving may change if servings are adjusted.
8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise
1 tablespoon canola oil
1 pound lean ground beef
¼ teaspoon salt
5 tablespoons prepared salsa
1 tablespoon rice vinegar
1½ teaspoons ground cumin
1 cup diced avocado
1 cup julienned jícama (see Tip)
¼ cup finely diced red onion
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.
291 calories;19 g fat(5 g sat); 4 g fiber; 8 g carbohydrates; 23 g protein; 47 mcg folate; 72 mg cholesterol; 2 g sugars; 0 g added sugars; 246 IU vitamin A; 9 mg vitamin C; 34 mg calcium; 3 mg iron; 348 mg sodium; 579 mg potassium
Phenomenal! With this taco, you won’t miss the bread. I’ve made it a number of times and it’s a hit with my family. Once I had to sub out with green apple - jicama wasn’t available - but still absolutely delicious! A new go-to for us :-)