Baby Gem Lettuce Tacos with Mango Salsa
Baby gem lettuce is the key to taco shells that are so fresh and crisp that you won’t miss the carbs!
Recipe by Diane Scott Gsell
Ingredients
Salsa
1 medium mango, peeled, pitted and finely diced
¼ red onion finely diced
¼ cup cilantro, finely chopped
½ jalapeno pepper, seeded and finely chopped
½ Fresno pepper, seeded and finely chopped
Juice of one lime
¼ teaspoon Kosher salt
1/8 teaspoon ground black pepper
Tacos
2 cups rotisserie chicken chunks
1 Tablespoon canola oil
1 teaspoon chili lime seasoning such as Tajin
2 heads Andy Boy Baby Gem Lettuce, washed, dried and leaves separated
Directions
1. Combine all salsa ingredients in small bowl and let flavors meld while tacos are assembled.
2. Heat medium skillet over medium flame. Add half of canola oil. Toss chicken with remaining half of the canola oil and chili lime seasoning. Add chicken to hot pan and quickly sauté for 2 minutes.
3. Arrange larger leaves on platter while reserving smaller leaves for future use. Spoon chicken into lettuce leaves and top with mango salsa.
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