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MFC Artisan Romaine Turkey Taco Cups


These lettuce wraps make delicious appetizers or entrees.


  • 2 Heads MFC Artisan Romaine
  • 1 Tbsp. Olive oil
  • 3/4 Cup RSS Diced Yellow Onions
  • 1 lb. 95% lean ground turkey
  • 2 Cloves RSS Peeled Garlic
  • Salt and freshly ground black pepper
  • 1 Tbsp. Chili powder (preferably 2 tsp regular chili powder and 1 tsp ancho chili powder)
  • 1 tsp. Ground cumin
  • 1/2 tsp. Paprika
  • 1/2 Cup Tomato sauce
  • 1/2 Cup Low-sodium chicken broth
  • For Toppings: Crumbled cotija cheese, pico de gallo, diced red onion, diced avocado or guacamole, chopped cilantro, and sour cream


Heat olive oil in a non-stick skillet over medium-high heat. Add onion and sauté 2 minutes. Add turkey and garlic, season with salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 5 minutes.

Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes until sauce has reduced. Add salt and pepper to taste.

Chop topping ingredients to desired size & place in serving bowls.

To prep Artisan Romaine, chop root end of romaine off, as close to end as possible. Separate leaves. For an extra crispy crunch, chill washed Artisan Romaine leaves in the refrigerator for 30 minutes before prepping.

To assemble taco cups, place two closely sized MFC Artisan Romaine leaves on top of each other, top with ground turkey mixture and then toppings of your choice.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.