Vietnamese Spiced Turkey Tacos

• 8 ounces ground turkey
• 8 medium-size shrimp, peeled, cleaned and ground
• 1 small Thai chili, seeded, deveined and minced
• 1 tablespoon rice-wine vinegar
• 1/4 cup fresh lime juice
• 4 scallions, trimmed and minced
• 2 small garlic cloves, peeled and minced
• 1 teaspoon sugar
• 1 teaspoon nuoc mam (Vietnamese fish sauce)
• 2 teaspoons vegetable oil
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• Salt to taste freshly ground pepper to taste
• 16 large leaves Boston lettuce, rinsed and stems removed

1. Combine the ground turkey, ground shrimp, chili, vinegar, 1 tablespoon of the lime juice, minced scallion, garlic, sugar and nuoc nam in a glass or ceramic bowl.
2. Set aside.
3. Heat the oil in a cast-iron skillet over medium-low heat until warm.
4. Add the turkey mixture and cook slowly until the mixture is cooked through, about to 5 minutes.
5. Transfer to a large glass or ceramic bowl.
6. Set aside to cool.
7. Add the remaining lime juice, mint and coriander leaves to the turkey mixture.
8. Mix well.
9. Season to taste with salt and pepper.
10. Cover and refrigerate until cold.
11. Lay the lettuce leaves on a flat surface.
12. Put a tablespoon of stuffing in the center.
13. Fold it closed.
14. Arrange each taco on a serving platter.

ground turkey, shrimp, chili, ricewine vinegar, lime juice, scallions, garlic, sugar, nuoc, vegetable oil, mint leaves, coriander leaves, salt, boston lettuce

Taken from cooking.nytimes.com/recipes/3899 (may not work)