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A lettuce taco never feels like a bedieved to me, but when I was thinking Pesach taco, I’ll admit my brain first went to jicama/daikon before finalizing with good old lettuce. But I was wrong. Lettuce is the best version of this dish, and if you’re not sure, I invite you to try these and any variations and see for yourself.
2 heads butter lettuce, washed and checked (can sub romaine)
1 Vidalia 1/2-inch (1-centimeter)dice
1 and 1/2 pounds (680 grams) boneless fillet steak,or other steak of your choice, cut into 1/2-inch (1-centimeter) cubes
2 tablespoons Gefen Olive Oil
1 teaspoon Haddar Salt
thinly sliced radish (optional)
fresh cilantro (optional)
2 medium carrots, julienned
1 teaspoon Haddar Salt
1 tablespoon Heaven & Earth Lime Juice or lemon juice
3/4 cup Gefen Mayonnaise
1/4 cup freshly grated horseradish
1/2 teaspoon Haddar Salt
2 tablespoons water
2 teaspoons sugar
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Make the carrots: Combine the julienned carrots with salt and acid. Refrigerate for 10 minutes or until ready to serve (or up to a week in advance).
Combine all horseradish aioli ingredients and whisk well until combined. Refrigerate until ready to serve (or up to a week in advance).
Prepare the steak: Heat two tablespoons oil in a large skillet over medium heat. Add the onion and sauté until browning, about 20 minutes. Add the steak to the pan. Season with salt, then stir every few minutes until the meat is browned on all sides, about seven to 10 minutes.
Assemble tacos: Fill the lettuce with meat and carrots, and drizzle with dressing. Add a radish slice and some cilantro, if using. Serve immediately.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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