Viet-Mex Fajita Rolls

Name: Viet-Mex Fajita Rolls
Yield: serves 4
Ingredients: 2 pounds grilled fajita meat of your choice, sliced in thin strips; 1 cup cilantro sprigs; 1 large tomato, chopped; 1 avocado, peeled and sliced; 4 green onions, chopped; 1/2 cup thin-sliced raw carrot strips; 1/2 cup thin-sliced jicama strips; 1/4 cup dry-roasted peanuts, chopped; 2 limes, cut into wedges; 1 head of romaine lettuce, washed and dried, for wrappers; 1 cup salsa of your choice

By Robb Walsh

December 19, 2010

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Viet-Mex Fajita RollsCookbook cover image courtesy of Random House

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 notes

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