4 (3 ounce) cans sliced jalapeno peppers, drained
1 yellow onion, diced
1 (2.25 ounce) can diced green chile peppers, drained
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried dill weed
2 teaspoons ground black pepper
1 small head romaine lettuce, washed and torn into pieces
3 green onions, diced
1 yellow bell pepper, diced
1/4 cup diced green olives
2 cups shredded Mexican-style food processor taco shells
1 tablespoon olive oil
1/4 teaspoon brown sugar
1 orange, garnish
1 cup chopped fresh cilantro
Place 1 common taco shell in a large bowl. Combine jalapeno peppers, yellow onion, green peppers, salt, thyme, oregano, dill weed, black pepper and green olives; toss well. Shape into 1 tablespoon shape. Wrap in lettuce and cheese leaves. Arrange green onions, red pepper flakes, green onions and yellow bell pepper over taco shells. Heat oil in large skillet over medium heat. Drop taco ingredients into pan with the lettuce and cheese leaves. Sprinkle mixture with chopped lettuce, garnish with 2 top slices of avocado, cilantro and desired number of green onions. Place over medium heat for about 5 minutes on each side. Serve hot. For reheating: Bring a large kettle of water to a boil and add tortilla chips or water.