I had some roasted pork belly left over from my recent trip to Tim’s Oriental & Seafood Market and wondered what to do with it. Bonnie Walker came up with a great suggestion: tacos. A few strands of cabbage, some radishes and you’re all set.
Except for the corn shell.
I don’t do flour or corn all that often because of my diabetes, so tortillas were out.
That’s when I remembered the low-carb tacos at Urban Taco in the Quarry Village, which are like chicken wraps in that they come in a large lettuce leaf.
Instead of shredding the cabbage, I could use a cabbage leaf as the sturdy shell.
I warmed up the meat, and the rest of it fell into place, down to the fresh cilantro I picked from the backyard. Great flavor and part of my diet. They were so good, I had the rest the following evening.
3 or 4 cabbage leaves or large lettuce leaves (see note)
8 ounces meat of your choice, such as carnitas, carne asada, roasted pork belly, ground beef or picadillo, lengua or tripas
Pico de gallo
Queso fresco or other cheese
Salt, to taste
Note: Cabbage heads can be tight. To peel whole leaves more easily, carve out the core at the bottom and separate the leaves slowly from the bottom up.
Lay out the cabbage leaves on one or two plates. Divide the meat among the leaves. Top with your choice of toppings, such as radishes, pico de gallo, jalapeños, cilantro, queso fresco, salsa and cilantro. Salt to taste.
Makes 1 to 2 servings.
From John Griffin