Mexican food is my fave. Lately I’ve become obsessed with the 21 Day Fix. I’ve always eaten super healthy, but it has changed the entire way I think about food, by learning how to balance nutrition and portion control. I’ve become super innovative in recipes I make for my fiancé and I (vegan & non-vegan for him), so I had to find new ways put a healthy spin on my favorite style of food.
This tempeh taco salad is delicious and unlike most mexican dishes, it’s super light. The flavor of the spices, peppers, and onions blend perfectly with pico de gallo and guac. For a non-vegan version I made the same recipe and substituted lean ground turkey for my fiancé’s.
Servings: 4
21 Day Fix Nutrition: 1 Red, 2 Green, 1 Blue, 1/2 teaspoon Per Serving
Ingredients
lettuce, chopped
16 oz tempeh (or 1 lb lean ground turkey)
2 t coconut oil
bell peppers, minced (red, green, yellow, orange)
red onion, minced
3 – 4 tsp Wow-a Chihuahua Seasoning (I got mine at Whole Foods) or another taco seasoning can be substituted (salt-free options are the best route)
Pink Himalayan Sea Salt (optional)
5 oz Tomato Sauce
1 C Water
Pico de Gallo (Whole Foods, Walmart, etc. have it in produce)
Guacamole (Whole Foods house-made is the best)
Daiya Cheddar or Pepper Jack Shreds
Directions
Crumble tempeh, set aside. Wash & dry lettuce, and chop. In a large skillet, heat coconut oil. Add crumbled tempeh. Let brown, then add seasoning. Mix well. Add peppers and red onion, and let cook a minute or two. Add water and sauce, and mix well. Cover, and let simmer for 20 minutes. Take off heat and let thicken. Prepare salad with lettuce, cheese, pico de gallo, guacamole, and top with tempeh (or turkey) mixture.
