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Lettuce Cup Tacos

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Lobo
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Lettuce Cup Tacos

Post by Lobo on Tue 16 Feb 2016, 7:07 pm

Lettuce Cup Tacos


photo by Graylyn Harris
Recipe by Chef Liza Utter-Pernice
These Lettuce Cup Tacos are simple, healthy, and delicious—and don’t require a bit of actual cooking. Whip some up for lunch or a light dinner, or serve them up as appetizers. Helpful tip: It’s best to drizzle the oil into the vinaigrette mixture slowly while whisking very quickly. This helps the mixture blend and emulsify.
Makes enough for 6-8 tacos

Ingredients for Lettuce Cup Tacos


  • 8 grape tomatoes, cut in half
  • 5 ears of corn, cut off the cob
  • 5 medium asparagus spears, cut into small pieces
  • 2 avocados, scored and scooped out into cubes or chunks
  • 1 head of fresh Buttercrunch or Boston Bibb lettuce

Ingredients for Vinaigrette


  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely chopped shallot
  • 1 good pinch salt
  • 3 grinds fresh black pepper
  • 1/8 cup sherry or red wine vinegar
  • 1/8 cup champagne vinegar
  • 3/4 cup roasted walnut oil (such as La Tourangelle)

Instructions for Lettuce Cup Tacos

Break off, wash and dry 6-8 lettuce leaves. Combine corn, tomatoes, and asparagus in a large mixing bowl and set aside. In a separate bowl, whisk together the vinaigrette ingredients, adding them one by one in the order listed above. Add most of the vinaigrette to the taco mixture and gently toss. Divide the mixture among the lettuce cups, then top each with 3 to 4 avocado chunks. Drizzle with the extra vinaigrette.

    Current date/time is Tue 06 Dec 2016, 9:57 am