Mexican mince in lettuce wraps with fresh salsa

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After a friend told me about Madeleine Shaw’s book “Get the Glow” I went straight to Tesco and bought it. One of the first recipes that caught our eye was the Mexican mince in lettuce wraps with fresh salsa, as we’re big fans of Mexican food. I had heard of using lettuce leaves instead of tortillas or tacos but we’d never actually tried it until now as I think the hubby though it sounded a “bit too healthy” and he was worried that he’d be left hungry. He needn’t have worried as he would be the first to admit that he actually felt really stuffed afterwards and there was still enough mince left over for me to have for my lunch the next day and to add to a spaghetti bolognese sauce for dinner!

Here’s what you need…

(Serves 4)

For the Mexican rice

1 tsp ground cumin

1 tsp paprika

1 tsp chilli powder

1 tbsp coconut oil

2 sticks celery finely chopped

1 white onion finely chopped

500g beef or lamb mince

1 400g can tomatoes

1 lime

For the Salsa

2 spring onions chopped into small cubes

3 tomatoes chopped into small cubes

1 cucumber chopped into small cubes

1 red chilli, deseeded and finely diced

juice on 1 lime

2 tbsp chopped fresh coriander

2 avocados peeled and cut into chunks

1 lemon cut into wedges

1 large cos lettuce leaves separated

100g natural yoghurt

salt and pepper

And here’s what to do…

In a large frying pan, dry-roast the cumin, paprika and chilli for 1 minute over a medium heat, then turn down a little and add the coconut oil, celery, onion and a pinch of salt

Saute over a medium heat for 5 minutes

Add the mince, stirring with a spoon and allowing it to bronze for 1 minute

Pour in the tomatoes

Let it all gently simmer for 1 hour, stirring regularly

To make the salsa, mix all the ingredients together in a bowl

Cut the avocados into cubes and sprinkle over a pinch of salt and the lemon juice

When the mince is ready, juice the lime into it and give it a stir

Serve with the lettuce leaves as wraps, along with the avocado, yoghurt and salsa

We also added pine nuts to the yoghurt, because, well why not? And we served with chopped red pepper and goats cheese as well. We also did a side of sweet potato fries which we cooked in an acti-fry machine but could just as easily be cooked in the oven with some extra virgin olive oil.

Here’s what it looked like…

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As it was such a lovely warm day and since Molly loves her picnics we decided to eat alfresco in the back yard. This was actually just the right sort of food for eating outside on a warm day as it was fresh and great for picking at.

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Molly really enjoyed the sweet potato fries and created her own taste-sensation by dipping them in the yoghurt, she then abandoned the fries and just went straight in with a spoon, hogging more than her fair share of the yoghurt if we’re being honest! She also had a few mouthfuls of the avocado and goats cheese but these are fairly new flavors that she’s still getting used to so I was pleased that she tried them.

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Overall we all really enjoyed this first introductory taste to clean eating and it left us feeling full and satisfied. I can definitely see this recipe becoming a firm favorite of the household.

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