Spiced Taco Lettuce Wraps
INGREDIENTS
1 tablespoon extra virgin olive oil
1 small onion, chopped (1 cup)
4 cloves garlic, finely chopped
1 1/2 pounds grass-fed ground beef (15 percent fat)
2 1/2 teaspoons ancho chili powder
1 tablespoon plus 1/2 teaspoon cumin
1 1/2 teaspoons coriander
optional: dash of chipotle powder
1/4 teaspoon plus a pinch of sea salt
1/4 teaspoon plus a pinch of ground black pepper
1 large avocado, peeled, pitted, and chopped
4 limes, 2 juiced, 2 quartered for garnish
12 butter lettuce leaves or romaine lettuce leaves
1/4 small head green or red cabbage, grated or nely chopped
2 Roma tomatoes, seeded and chopped
1/4 cup freshly chopped cilantro leaves
cashew crema (soaked cashews, overnight, or half hour in hot water, blended with sriracha).
Preparation
Heat a large (12-inch) stainless steel pan over medium heat and add the olive oil. When the oil is hot, add the chopped onion and cook until soft, 1 to 2 minutes. Add the garlic and cook another 30 seconds, stirring. Add the ground beef, breaking it up with a wooden spatula or spoon. Cook until the meat is no longer pink, about 2 minutes. Add the ancho chili powder, 1 tablespoon of the cumin, the coriander and the chipotle powder (if using). Cook 1 to 2 minutes longer, stirring, to allow the spices to bloom. Season with 1⁄4 teaspoon of the salt and 1⁄4 teaspoon of the pepper, then remove the meat from the heat and place in a medium bowl. Set aside.
To make the guacamole, place the avocado in a small bowl. Squeeze in the lime juice, add the remaining 1⁄2 teaspoon of cumin, and mash with a fork until smooth. Add the remaining pinch of salt and pepper.
Divide the lettuce leaves among 4 plates. Spread the guacamole onto the lettuce leaves. Top with a quarter of the spicy beef, then with the chopped cabbage, tomato, and cilantro. Serve with a wedge or two of lime.
