Vietnamese Spiced Turkey Tacos

By Molly O’Neill

Published June 20, 1992

Total Time
20 minutes, plus refrigeration time
Rating
4(82)
Comments
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These tacos aren’t wrapped in tortillas, but in large leaves of Boston lettuce, also called Bibb or butter lettuce, which makes them a good option for those following a low-carb or gluten-free meal plan. Traditional taco seasonings are left behind in favor of Vietnamese ingredients, Thai chiles, rice wine vinegar, lime juice and Vietnamese fish sauce.

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Ingredients

Yield:Four to six servings

  • 8 ounces ground turkey

  • 8 medium-size shrimp, peeled, cleaned and ground

  • 1 small Thai chili, seeded, deveined and minced

  • 1 tablespoon rice-wine vinegar

  • ¼ cup fresh lime juice

  • 4 scallions, trimmed and minced

  • 2 small garlic cloves, peeled and minced

  • 1 teaspoon sugar

  • 1 teaspoon nuoc mam (Vietnamese fish sauce)

  • 2 teaspoons vegetable oil

  • ½ cup mint leaves

  • ½ cup coriander leaves

  • Salt to taste freshly ground pepper to taste

  • 16 large leaves Boston lettuce, rinsed and stems removed

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

5 grams carbs; 37 milligrams cholesterol; 96 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 289 milligrams sodium; 10 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the ground turkey, ground shrimp, chili, vinegar, 1 tablespoon of the lime juice, minced scallion, garlic, sugar and nuoc nam in a glass or ceramic bowl. Set aside. Heat the oil in a cast-iron skillet over medium-low heat until warm. Add the turkey mixture and cook slowly until the mixture is cooked through, about to 5 minutes. Transfer to a large glass or ceramic bowl. Set aside to cool.

  2. Step 2

    Add the remaining lime juice, mint and coriander leaves to the turkey mixture. Mix well. Season to taste with salt and pepper. Cover and refrigerate until cold.

  3. Step 3

    Lay the lettuce leaves on a flat surface. Put a tablespoon of stuffing in the center. Fold it closed. Arrange each taco on a serving platter.

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Ratings

4 out of 5
82 user ratings
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Comments

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Sarah

This is a great recipe! It’s quick and light and flavorful. I will for sure be making it again. Next time will add a bit more fish sauce and serve with little lime wedges as the flavor is just a tad mild as written.

rachel

Seems bizarre to put this much vinegar and lime juice in a cast iron pan.

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