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Taco Truck Lettuce Wraps - Cooking with Tami
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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".
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Servings: 8
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. 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.
  2.  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.      
  3. 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.
  4. Add chorizo mixture to pan; cook, stirring to crumble, until just cooked through, 5-7 minutes.  Remove from heat; drain drippings from the skillet.  
  5. Place lettuce leaves on a large serving platter.  Divide chorizo mixture evenly among lettuce leaves; sprinkle servings evenly with cilantro and onion.
  6. Drain liquid from carrots and jalapeños; discard garlic.
  7. Top each wrap evenly with carrot mixture; drizzle each with 1 ½ teaspoons creama.  Serve immediately.

Notes

Recipe from Cooking Light Magazine.