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1
Combine ground meat with onion, garlic, spices, and salt and form 4 patties.
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2
Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
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3
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side.
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4
Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce.
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5
Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla.
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6
Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides.
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7
Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
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8
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
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9
Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic.
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10
Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
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11
Remove the pan from heat and add canned tomatoes.
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12
Stir salsa to combine and transfer to a small serving bowl.
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13
Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.
