Thursday, August 29, 2013













Asian-Style Lettuce Tacos 

Put aside your traditional taco shells and grab a handful of lettuce leaves -- you have to try this week's Meatless Monday recipe for Asian-Style Lettuce Tacos from The Humane Society. This fun finger food is perfect for festivities and entertainment, or a nice meal to bond with the family!

SERVES 6 (makes 12 tacos)

Ingredients

4 cloves garlic
1 pound mushrooms (e.g., crimini or baby portobellos), chopped
1 5-ounce can of water chestnuts, drained and chopped
1 cup chopped walnuts
2 tablespoons margarine (e.g., Earth Balance)
1/2 cup low-sodium soy sauce
2 tablespoons brown sugar
1 carrot, shredded
3 green onions, sliced at an angle
1 tablespoon toasted sesame seeds
12 cold iceberg lettuce leaves


Directions

1. In a large wok or frying pan, melt the butter on medium-low (paying attention that it doesn't burn). Add the garlic, soy sauce, and sugar, stirring until the sugar dissolves. Add in the mushrooms and sauté for 3 minutes.

2. Turn the heat down to low, add in the water chestnuts and walnuts, and saute for another minute or two.

3. To assemble the tacos, lay the lettuce leaves on a platter and add a scoop or two of the mushroom mixture onto each leaf. Top each with some shredded carrot, green onions, and toasted sesame seeds.

Nutritional info per serving:

Calories: 256
Fat: 17 g
Fiber: 3 g
Protein: 7 g
Carbs: 20 g
Sodium: 762 mg

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