Lettuce Cup Tacos
Course Main Course
Cuisine American, Mexican
Tacos
- 8 grape tomatoes cut in half
- 5 ears of fresh corn cut off the cop
- 5 medium asparagus cut cross wise in small slices 1/8 inch
- 2 avacados scored and scooped out into cubes / chunks
- 1 head of fresh butter leaf / Boston Bibb lettuce – taco shells
Vinaigrette Dressing
- 2 tsp Dijon Mustard
- 1 tbsp finely chopped shallot
- 1 good pinch of salt
- 3 grinds of fresh black pepper
- 1/8 cup sherry vinegar you can substitute with red wine vinegar if you need to
- 1/8 cup champagne vinegar
- 3/4 cup Roasted Walnut oil **must be roasted walnut oil – I like La Tourangelle brand
Break off, wash and dry 6-8 lettuce leaves. (Don’t use any leaves with large holes, as these will serve as your taco shells—and you don’t want the filling to fall through onto your shirt! )
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.
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