Serves 4

Simple, spicy and a little sweet.

6-700 g ( 1.5lb) of  beef mince/ground beef (grass-fed, organic if possible)

1 red onion, chopped

1 T oil

4 garlic cloves, minced

1 T ginger, minced

1 T vinegar

Crushed red pepper or cayenne to taste

Salt, tamarin or coconut aminos to taste

1 head big leaf lettuce (Boston, bibb or Iceberg), leaves separated and washed carefully to keep intact, store in layers in the fridge for extra crispness

¼ head of cabbage, shredded

2 carrots, shredded

1 mango, chopped

4-5 radishes, sliced very thinly

Cilantro, chopped

1 small lime, juiced

• Heat a skillet over medium/medium high heat
• Add oil
• Saute beef and onions until your beef is no longer pink
• Add garlic and ginger
• Stir and cook for one minute
• Stir in vinegar, spice, and salt
• Make mango salsa with mangos, radishes, cilantro and lime juice
• Spoon beef mixture into lettuce cups (4 per person)
• Garnish with salsa and shredded cabbage