Lettuce Wrap Tacos Recipe
Choice of meat, fresh avocado, roasted poblano crema, cilantro and Mexican rice. Served with your choice of soup.
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Ingredients
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Lettuce Wraps
Meat Filling
Roasted Poblano Crema
Toppings
Soup (Optional)
Method
Lettuce Wrap Preparation
- 1
Wash and dry the romaine lettuce leaves thoroughly. Set aside for later use.
Meat Filling
- 2
In a large skillet over medium heat, add the ground beef or turkey.
- 3
Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- 4
Stir in taco seasoning and water. Simmer for about 10 minutes until the mixture thickens.
Roasted Poblano Crema
- 5
Roast the poblano peppers over an open flame or under a broiler until charred on all sides. Place them in a bowl, cover with plastic wrap, and let steam for about 10 minutes.
- 6
Once cooled, peel the skin off the peppers, remove the seeds, and chop them coarsely.
- 7
In a blender, combine the roasted poblano peppers, sour cream, lime juice, garlic, and salt. Blend until smooth and creamy.
Assembly
- 8
To assemble, take a romaine lettuce leaf and spoon in the meat filling, followed by a drizzle of roasted poblano crema.
- 9
Top with sliced avocado, chopped cilantro, and a scoop of Mexican rice.
- 10
Serve with your choice of soup on the side.
