CRUNCHY TACOS & CREAMY VERDE SAUCE

INGREDIENTS

CRUNCHY TACOS

• 12-15 fajita tortillas (flour or corn)
• 1 lb ground beef, chicken or turkey
• 1 packet of low-sodium taco seasoning
• avocado oil
• sprinkle of sea salt
• 6-8 oz shredded Mexican style cheese
• shredded lettuce
• CREAMY VERDE SAUCE

CREAMY VERDE SAUCE

• 1 avocado
• 1/2 cp Greek yogurt
• 2 tbsp hot sauce (i use Siete jalapeno hot sauce)
• 1 tbsp cilantro
• 1 green onion
• 1 garlic clove
• sea salt & pepper to taste

Directions

Start with the CREAMY VERDE SAUCE. In a blender, add the avocado, Greek yogurt, hot sauce, cilantro, green onion, garlic, sea salt & pepper – blend until smooth. Add 1 tbsp of water at a time until you’ve reached more of a saucy consistency. Spoon into dish & set aside.

Preheat your oven to 425 F.

For the meat mixture, heat large pan over medium-high heat & add the meat. Break up the meat as it cooks. Once your ground meat has browned, add the taco seasoning packet & cook according to packet. Remove from heat.

Once the meat mixture is done, coat the tortillas with avocado oil & cook each side for about 15 seconds in a small skillet – until they are warm & slightly browned.  Grab your baking sheet to work over. Take your first tortilla & scoop 2-3 tbsp of meat mixture onto the center of the tortilla & sprinkle with cheese. Fold in half & repeat until you have 12-15 tacos. Brush avocado oil on either side of taco (so they don’t stick to the pan) & sprinkle a little salt over each taco. Once the oven has reached 425 F, place the baking sheet with the tacos into the oven & cook for about 10 minutes (until the tortillas are lightly browned & cheese is melted).

Remove from oven, top with shredded lettuce & the CREAMY VERDE SAUCE.

Serve & enjoy!