Taco Truck Lettuce Wraps
These are a fresh take on traditional tacos. My family likes it when I pre-shred the lettuce leaves for them and turn the wraps into a "taco salad".
Ingredients
- 1 cup white vinegar
- 1 cup water
- ¼ cup granulated sugar
- 2 teaspoons kosher salt, divided
- 1 cup matchstick-cut carrots
- 4 garlic cloves
- 1 jalapeño thinly sliced
- 8 oz. loose fresh Mexican chorizo
- 4 oz. ground pork
- 2 Tablespoons olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 8 butter lettuce leaves
- ½ cup diced white onion
- ¼ cup Mexican creama
Instructions
- Combine vinegar, 1 cup water, sugar, and ½ teaspoon salt in a medium saucepan. Bring to a boil over medium-high, whisking until sugar is completely dissolved. Remove from heat.
- Place carrots, garlic, and jalapeño slices in a medium bowl; pour hot vinegar mixture over carrot mixture. Let stand at room temperature 15 minutes, stirring occasionally.
- Combine chorizo, pork, olive oil, cumin, chili powder, and remaining 1 ½ teaspoons salt in a medium bowl; stir until well incorporated. Heat a large nonstick skillet over medium-high.
- Add chorizo mixture to pan; cook, stirring to crumble, until just cooked through, 5-7 minutes. Remove from heat; drain drippings from the skillet.
- Place lettuce leaves on a large serving platter. Divide chorizo mixture evenly among lettuce leaves; sprinkle servings evenly with cilantro and onion.
- Drain liquid from carrots and jalapeños; discard garlic.
- Top each wrap evenly with carrot mixture; drizzle each with 1 ½ teaspoons creama. Serve immediately.
Notes
Recipe from Cooking Light Magazine.