Stone Cold's Street Taco Recipe

Recipe courtesy Lara Ritchie

Ingredients

• 1/2 cup sweetened shredded dry coconut • 1 tablespoon vegetable oil • 1/2 cup chopped shallots • 1/4 cup chopped fresh ginger • 2 tablespoons chopped garlic • 1 pound ground lean antelope/venison • 1/3 cup lime juice • 1/4 cup chopped fresh mint leaves • 1/2 cup chopped roasted peanuts • 3 to 4 tablespoons minced fresh hot chilies • 2 to 3 tablespoons fish sauce (nam pla or nuoc mam) • 1 cup thinly sliced red cabbage • 1 cup grated carrot • 1 cup julienned cucumber • 2 small heads (about 1-1/2 pounds each) butter lettuce, rinsed

Instructions

In a 10" or 12" frying pan, stir coconut over medium-low heat until golden and crisp, 5 to 10 minutes. Remove from pan and set aside.

Add oil to pan and place over medium heat. Add shallots, ginger, and garlic; stir often until shallots are soft, about 5 minutes.

Add ground meat; stir until meat is crumbly and no longer pink, about 5 minutes. Spoon off and discard any fat.

Add lime juice, chilies, and fish sauce to taste; mix to blend.

Turn off heat, stir in mint.

Fill a leaf of the butterleaf lettuce with some red cabbage, carrot and cucumber.

Top with meat, coconut, and peanuts.

As an optional final touch, run a "strip" of mayonnaise on the top, "Stone Cold" style.

Sit back, relax and chow down while you watch more Stone Cold Takes on America.