TACO LETTUCE WRAPS
Easy taco lettuce wraps.
Provided by Kristina72913
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
- Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 33.4 g, Cholesterol 55.8 mg, Fat 6.5 g, Fiber 7.7 g, Protein 22.3 g, SaturatedFat 1.6 g, Sodium 769.7 mg, Sugar 5.2 g
PACO'S FISH TACOS IN LETTUCE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque.
- Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper.
- Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish.
- Pile fish in lettuce leaves and top with sauce and chopped red onions.
TURKEY TACO LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook the meat, breaking it up into very small pieces, until cooked through, about 6 minutes. Remove to a plate.
- Add the remaining teaspoon of olive oil, the garlic and red onion to the skillet. Reduce the heat to medium-low and cook, stirring, until tender, about 5 minutes.
- Return the turkey to the skillet. Add the chili powder and 1 cup water and increase the heat to medium-high. Cook until most of the water has evaporated, about 3 minutes. Add the corn and beans and cook until no liquid remains, about 3 minutes. Season with a sprinkling of salt and pepper.
- Pile the turkey filling onto the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime. Serve with additional lime wedges.
- Combine the tomatoes, jalapeno, lime juice, onion, cilantro and salt in a small bowl and mix.
CHINESE CHICKEN LETTUCE WRAPS OR "CHINESE TACOS"
This is my favorite appetizer to get at chinese restaurants. Although this is a different version than I have had before, it is sure to be as good as the rest. This recipe comes from the Jasmine China Bistro in Salt Lake City, Utah.
Provided by Lubie
Categories Chicken Breast
Time 50m
Yield 6 lettuce wraps
Number Of Ingredients 14
Steps:
- Preparation: Mince chicken breast meat.
- Chop bamboo shoots, water chestnuts, and black mushrooms into small pieces, then boil in hot water for one minute.
- Wash lettuce thoroughly, tear into round leaves and set on small plates.
- (The piece of lettuce should look like a bowl.) Mince peanuts.
- Cooking: Deep fry the rice noodles and set in the center of lettuce.
- Heat one tsp.vegetable oil in a pan, stir-fry minced garlic first.
- Add the chicken meat and cook over medium heat until almost dry.
- Next add bamboo shoots, water chestnuts and black mushrooms, stir-fry with soy sauce and sugar for one minute before adding a dash of white pepper and sesame oil.
- Remove from the stove and pour mixture over the fried rice noodles.
- Sprinkle the minced peanuts over chicken dish (or substitution of pine nuts) Scoop two spoonfuls of the chicken mixture into one lettuce cup.
- Drizzle with hoisin sauce.
- Eat and enjoy!
LETTUCE WRAP FISH TACOS
Make and share this Lettuce Wrap Fish Tacos recipe from Food.com.
Provided by Emily J.
Categories Lunch/Snacks
Time 40m
Yield 4 Tacos, 2 serving(s)
Number Of Ingredients 20
Steps:
- For the batter - Combine all dry ingredients together in a bowl deep enough to cover the fish once placed in it. Whisk the egg in a separate bowl and add it to the dry ingredients. Add the water slowly, as needed, until the batter is loose enough to work with but still thick enough to cover the fish when coated. (It should cover a spoon when held in the air, but not much batter should be dripping off of the spoon.).
- For frying the fish - add the canola oil to a deep pot (2-3 inches of oil) and set it to medium-high heat. Let the oil preheat for about 5 minutes. Slice each tilapia fillet in thirds (or whatever size you think makes sense for a taco) and drop it into the batter. Make sure the fish pieces are fully covered in batter. Place fish gently into the frying pot to avoid oil splatter; do not overcrowd the pot. After about 4 minutes or until golden brown, flip the fish. After golden brown on both sides and about 10 minutes in the pot, rest the fish on paper towel to dry. Turn the heat down to medium and repeat the batter/frying/drying process.
- For the red pepper pesto - In a blender, add solid ingredients first: garlic cloves, roasted red peppers, fresh basil. Add wet ingredients next: greek yogurt, olive oil. Blend at medium speed to incorporate. Add dry ingredients last: pepper and cheese. Blend at medium speed until combined. Taste and season with more pepper as needed.
- To assemble - layer two pieces of lettuce for each taco to help give it a solid base. Add 2-3 small pieces of fish per taco, and 3-4 slices of avocado per taco. Drizzle the red pepper pesto on top and hold each taco together with toothpicks for easy handling.
Nutrition Facts : Calories 3041.6, Fat 284.2, SaturatedFat 29.2, Cholesterol 177.5, Sodium 2460.3, Carbohydrate 84.1, Fiber 18, Sugar 9.2, Protein 54.9
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