Servings 0
Ingredients
Spicy MedMex Taco Sauce
- 1 cup prepared tomato sauce
- 1 tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp sea salt
Filling
- 2 tbsp raw coconut oil or ghee (room temperature)
- ½ yellow onion (finely chopped)
- 4 cloves fermented black garlic, crushed (or 2 regular garlic cloves, finely minced)
- 1 lb ground turkey (or tempeh for a vegan option)
- 1 cup cooked cannellini beans (drained and rinsed if canned)
- 2 tbsp fresh rosemary (minced)
- ½ tsp sea salt
- 1 tsp freshly ground black pepper
- 2 cups finely chopped steamed cauliflower
- 24 whole Bibb or butter lettuce leaves
Optional Topping
- 1 cup plain Greek yogurt (or coconut yogurt for vegan option)
- 2 tbsp fresh lemon juice
Instructions
- In a medium saucepan, whisk together all the sauce ingredients. Heat over medium heat, stirring occasionally, for 10 minutes while mixture cooks.
- In a large skillet, heat the raw coconut oil or ghee and sauté the onion over medium-low heat until translucent, about 5 minutes. Add the black garlic, ground turkey or alternative, rosemary, sea salt, and pepper. Cook, stirring, for 8 to 10 minutes, until the turkey is cooked through. Add beans and cauliflower and cook for 2 more minutes.
- In a small bowl, stir together the yogurt and lemon juice.
- Spoon 2 tablespoons of the filling into each lettuce cup and top with 1 tablespoon of the sauce and optional Greek yogurt topping. Garnish with the topping, if desired, and serve.