Step 1

Preheat a large skillet over medium-high heat.

Step 2

Once the skillet is hot, add oil and swirl to coat the bottom; add veggie ground and spices. Cook, breaking it apart with a spoon, until browned and crumbly, 4-5 minutes. Remove from heat and cover with a lid to keep warm.

Step 3

Meanwhile, wash and dry the fresh produce.

Step 4

Halve jalapeño pepper lengthwise; seed and remove ribs with a spoon. Mince and place in a medium bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Step 5

Peel and mince shallot and garlic; add both to the bowl with the jalapeño.

Step 6

Peel mangoes and slice flesh away from the pits, starting with the flat sides; small dice and add to the bowl.

Step 7

Trim, seed, and small dice bell pepper; add to the bowl.

Step 8

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Step 9

Juice lime into the bowl; add salt and stir to combine the mango salsa. Set aside.

Step 10

Remove lettuce leaves from head, then chop crosswise into thin (shred-like) strips.

Step 11

Warm tortillas in another skillet, oven, or microwave (optional).

Step 12

To serve, divide tortillas between plates; fill with veggie ground, lettuce, and mango salsa. Enjoy!