Pork Taco Lettuce Wraps with Pico de Gallo & Jicama - Innit

Ingredients

4 Servings

Meat & Seafood

  • Jimmy Dean Pork Sausage 1 lb

Pantry

  • Olive Oil 1/3 cup

Produce

  • Serrano Pepper 1

  • Yellow Onion 1/2

  • Cilantro 1 bunch

  • Red Tomatoes 4

  • Jicama 1

  • Limes 2 1/2

  • Butterhead Lettuce 2 heads

Spices

  • Chili Powder 2 tsp

  • Black Pepper 1/2 tsp

  • Kosher Salt 1/2 Tbsp

Preparation

  1. Make Pico de Gallo

    Add all ingredients to a bowl. Stir to combine.

    • 4, diced Red Tomatoes
    • 1/2, diced Yellow Onion
    • 1, sliced Serrano Pepper
    • 1 bunch, stems removed, chopped Cilantro
    • 2, juiced Limes
    • 2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 1/2 tsp Black Pepper
  2. Flavor Jicama

    Add all ingredients to a bowl. Stir to combine.

    • 1, medium dice Jicama
    • 1/2, juiced Lime
    • 2 tsp Chili Powder
    • 1/2 tsp Kosher Salt
    • 1 Tbsp Olive Oil
  3. Cook Meat

    Heat oil in a large skillet over medium-high heat. Add sausage, in small pieces, and cook, stirring occasionally, for about 5 minutes or until browned.

    • 2 Tbsp Olive Oil
    • 1 lb Jimmy Dean Pork Sausage
  4. Pull Apart Lettuce Cups

    Wash & dry lettuce. Separate leaves.

    • 2 heads Butterhead Lettuce
  5. Serve

    Assemble tacos and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 640 kcal  
Total Fat 51.0 g 65%
Total Saturated Fat 15.0 g 76%
Unsaturated Fat 36 g  
Low Cholesterol 85 mg 29%
Sodium 1760 mg 80%
Total Carbohydrate 24 g 9%
Fiber Total Dietary 10 g 35%
Sugars Total 7 g  
Protein 20 g 40%
Good Source: Vitamin C 63 mg 70%
Calcium Ca 113 mg 8%
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By Innit Culinary Team