At Matt's Rancho Martinez in Dallas, they have an appetizer called fried avocados. The deep-fried wedges are served with romaine lettuce "taco shells," cilantro, slivers of carrots and jicama, and other fixin's. "I got the idea from Vietnamese restaurants," said Marco Martinez, son of the late Matt Martinez Jr. "The lettuce rolls are great for people on the Atkins diet, too; they put their fajitas on them. We use soy sauce on the fajitas—we borrow lots of things from Asian cooking." Making Viet-Mex salad rolls is sort of like making lettuce tacos. Put all the ingredients out on the table and let everybody "roll their own."
Recipe information
Yield
serves 4
Ingredients
Preparation
Put hot sliced beef on a platter surrounded by the cilantro, tomato, avocado, green onions, carrots, jicama, peanuts, and limes. Use lettuce leaves to roll up steak slices with the other ingredients. Drizzle with lime juice just before serving.
