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Taco Time!

I love the portability, convenience, and individuality that comes from this folded and filled delight, known as a taco.  What I have never loved is the tortilla used to contain all the goodness. To me the tortilla detracts from the yummy filling and over powers the taco; it also overpowers the calories making the popular "Taco Tuesday" night a very unhealthy night of the week. 


What I've done here is kind of a no brainer. I've banned the tortilla and lovingly adopted the lettuce leaf. It's so much healthier to consume and filled with less guilt when you eat three or four of these suckers. 


Get in on this action; it's easy!

Ingredients:
1 tbsp coconut oil 
1 package of Boca crumbles (or any other ground meat substitute)
mushrooms, chopped (I used some maitaike mushrooms I had in the fridge)
onion, minced
2 cloves garlic, minced
bell pepper, minced (I used a small yellow, red, and orange)
poblano pepper, minced
to taste: cumin, cayenne, ground coriander, salt, fajita or taco seasoning
water
avocado, chopped
4 outer romaine leaves

  1. saute onions and garlic until onion becomes translucent
  2. add in sweet and poblano peppers and saute for about 5 minutes or tender
  3. add in mushrooms, boca crumbles, seasoning, and water
  4. cook down until water evaporates
  5. stuff lettuce leaves with filling and add avocado to top

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