Lettuce Leaf Tacos

I have become a connoisseur of fake meats while on this diet, and let me tell you that this is one of my favorites:

It’s your basic tofu crumbles with Mexican spices already added in, and they taste fantastic.  So if you’re feeling like a little Mexican for dinner, give this a try as filling for tacos.  Add some coconut oil to the pan to increase the fat content even though the package instructions don’t say to.  Avoid the carbs of corn tortillas by using lettuce leaves for the taco shells.  I like romaine for the crunch but you could use green leaf or bibb lettuce.  Accessorize with your choice of cheese and veggies, sour cream, guacamole, really whatever you want!  This is a fast, healthy, and super tasty dinner and I hope you enjoy it as much as I did.

Ingredients:

• Tofurky Chorizo style tofu crumbles
• 1 - 2 tbsp coconut oil (or olive oil, or vegetable oil, whatever oil you like)
• 6 large lettuce leaves.  
• Shredded cheese, as much as you like.  I used cheddar.
• Your choice of veggies.  I used heirloom cherry tomatoes and avocado.  Olives and peppers would be yummy too.  

Directions:

1. In a skillet over medium high heat, melt your coconut oil (or heat your olive oil).
2. Add the Tofurky crumbles and stir while cooking for around 5 minutes.  
3. Rinse 6 lettuce leaves and dry with a paper towel.
4. Grate cheese and chop veggies.
5. When the crumbles are done cooking, spread them into the lettuce taco shells.  Then add the shredded cheese over the hot crumbles to get it a little melty.  Then top with your veggies and you’re ready to go!

Macros: 
This is the info for the tofurky, coconut oil, cheese, and lettuce. Add in your own info for whatever veggies you put in your tacos

(Amounts are approximate and may vary with ingredients)

Servings: 6

Total carbs: 10.5g Carbs per serving: 1.75g

Total fat: 99.5g Fat per serving: 16.5g

Total protein: 77.5g Protein per serving: 13g