Viet-Mex Fajita Rolls
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robb Walsh
At Matt's Rancho Martinez in Dallas, they have an appetizer called fried avocados. The deep-fried wedges are served with romaine lettuce "taco shells," cilantro, slivers of carrots and jicama, and other fixin's. "I got the idea from
Ingredients
2 pounds grilled fajita meat of your choice, sliced in thin strips
1 cup cilantro sprigs
1 large tomato, chopped
1 avocado, peeled and sliced
4 green onions, chopped
1/2 cup thin-sliced raw carrot strips
1/2 cup thin-sliced jicama strips
1/4 cup dry-roasted peanuts, chopped
2 limes, cut into wedges
1 head of romaine lettuce, washed and dried, for wrappers
1 cup salsa of your choice
Instructions
Put hot sliced beef on a platter surrounded by the cilantro, tomato, avocado, green onions, carrots, jicama, peanuts, and limes. Use lettuce leaves to roll up steak slices with the other ingredients. Drizzle with lime juice just before serving.
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