May 4, 2016 | post a comment
Contrary to popular belief, Cinco de Mayo isn’t Mexico’s Independence Day nor is it National Margarita Day. It actually commemorates the infamous Battle of Puebla where the Mexican army defeated the French in 1862.
An intrinsic part of many people’s Cinco de Mayo celebrations is traditional Mexican food. Yet, the taco that many Americans have grown to adore — ground beef, iceberg lettuce and cheddar cheese stuffed into a hard shell — isn’t authentic Mexican fare at all.
The first iteration of the taco is thought to have been invented by Mexican miners in the eighteenth century. Many traditional tacos, which are still made today, are prepared with soft white corn tortillas and can be filled with spit-roasted meats, fish, or even exotic protein like grasshoppers, reports Serious Eats. These tacos are often small and easy to eat on-the-go, hence the name “street taco.”
This week in honor of Cinco de Mayo, we’re featuring a twist on the classic street taco by substituting corn tortillas with our living butter lettuce. This variation is both Paleo-friendly and gluten free.
- 1 package of reduced fat ground turkey
- 3 carrots cut into 1/8” discs
- 1 tbsp. ground cumin
- 1 cup fresh salsa
- 3 limes (2 for cooking and 1 for garnish)
- 1 cup chopped cilantro
- 1 head of Live Gourmet or Grower Pete’s Organic Living Butter Lettuce
- ¼ cup of diced purple onion
- 1 tbsp. extra virgin olive oil
- Guacamole for toppings
- Sea salt and cracked pepper to taste
- Heat the olive oil in a large skillet. Add the ground turkey, carrots, cumin and about ½ cup of the salsa. Stir the mixture together – making sure to crumble the turkey meat as it cooks.
- For complete directions go to: http://fedandfit.com/2011/07/11/paleo-street-tacos/