Difficulty: Easy
Serves 4
Can you believe I’m still on my low carb bullshit? That’s right, your girl hasn’t even so much as looked at a potato in 3 months. All in all, eating low carb is fairly boring and as a result, I’ve lacked the motivation to dream up recipes, however every now and then I get the urge to whip out the protein and leafy greens to create something new.
Granted, these tacos are missing the delightful tortilla component but what’s stuffed inside is what makes it totally bitchin’. Add the creamth of the avocado dressing and a kick of spice and you’ll forget that bread ever existed! OK, maybe I’m in a bit of denial but trust me, these things are good.
Ingredients
- 2 heads of baby cos lettuce
- 2 teaspoons olive oil
- 1 small brown onion, finely chopped
- 2 teaspoons minced garlic
- 400g vegan mince
- 2 tablespoons taco seasoning
- 1 ripe avocado
- 3 tablespoons unsweetened coconut yoghurt
- 1/4 cup water
- 1 teaspoon salt
- 2 small radishes, finely sliced
- 1 red chilli, finely sliced
- 1 spring onion, finely sliced
- 2 tablespoons nutritional yeast
Method
- Peel off the best leaves from the lettuce before rinsing and gently drying with paper towel. Set aside on a large board, plate or tray.
- Heat 1 teaspoon of olive oil in a frypan and sauté the onions and 1 teaspoon of garlic, before adding the vegan mince.
- Chuck in the taco seasoning and cook the minced until it begins to caramelise.
- As the mince is cooking, blend together the avocado, coconut yoghurt, water, salt, remaining garlic and olive oil until smooth. Set aside.
- Evenly fill the lettuce leaves with the mince mixture, followed by a healthy drizzle of the creamy avocado sauce.
- Top with radish, red chilli, spring onion and nutritional yeast before serving.
