My BFF is getting married next month and we're headed to Vegas next weekend for her bachy! Get ready Vegas, here we come. I'm so excited. But, I'm also trying to be my fittest self when I'll be lounging around the pool all day in a bikini. So, that means I'll be what I like to call "de-puffing". That means low carbs and not a lotta dairy until we go. It'll be good practice for when my wedding festivities come around next year!
So without further adieu, here is a carb friendly and dairy free lunch or dinner idea. It's a really great recipe!
Asian Lettuce Wrap Tacos
makes 4 lettuce wrap tacos
1 tbsp fresh ginger (minced)
3 cloves garlic (minced)
1 shallot (diced)
1/4 lb ground pork
1/2 lb ground beef (85/15)
10 shishito peppers (stem removed, diced)
1 tbsp low sodium soy sauce
1 tsp mirin
1 tsp crushed red pepper flakes
salt and pepper
1 tbsp toasted sesame oil
1 tbsp vegetable oil (any neutral tasting oil)
4 leaves butter lettuce or green cabbage
1 green onion (diced)
for the sauce:
2 tbsp soy sauce
1 tbsp ponzu
1/4 tsp mirin
1 tsp sriracha
1 tsp toasted sesame seeds or 1 drop toasted sesame oil
1 tbsp green onion (diced)
Heat a large saute pan over medium heat with sesame and vegetable oil. Add ginger, garlic and shallot and let saute for 5 minutes. Add pork, beef, shishito peppers, crushed red pepper flakes, a dash of salt and pepper. Let cook for about 3 minutes, breaking meat up with a wooden spoon.
Add soy sauce, ponzu and mirin and let finish cooking for 5 minutes, until meat is cooked through. Remove from heat.
As filling is cooking, mix together the sauce. Combine soy sauce, ponzu, mirin, sriracha, toasted sesame seeds and green onion together.
Build the taco. Add a scoop of meat, drizzle sauce over meat and sprinkle with some fresh green onions. Wrap it up and good luck. You'll make a mess but it's worth it. Yum!