Banh-Mi-Style Lettuce Wrap Tacos

Adapted from the Hello Fresh to be keto, gluten, vegan, dairy free!

• ground pork or beef (organic, antibiotic free, free range, grass fed)

• avocado mayo

• sriracha, sugar free, the fix

• 2x portabella mushrooms, organic

• coconut aminos (soy sauce alternative)

• coconut sugar, organic

• chard, or other large leafy green

• pinto beans, ready to go

• lime

• cilantro

• carrots, sliced

• vinegar, rice wine, 10 tsp

• orchesterhire sauce

• Teriyaki sauce, sugar free

• nut, to add crunch (peanut would be great)

Half and thinly slice cucumber. Halve lime. Chop Cilantro.

Quick Pickle: combine 1/2 the vinegar, 1/2 the lime, sprinkle coconut sugar, pinch salt, stir in cucumber. Set aside to marinade.

Cooked Carrot: heat drizzle of oil and add carrots, cook 1 min, season with salt/pepper. Set aside

In same pan, heat up another drizzle of oil, and add beef/pork. Season with salt/pepper, cook, broken into pieces, 4-6 min until browned and cooked through. Stir in sweet soy glaze (teriyaki sauce, soy sauce, worchesterchire, salt pepper)

In a small bowl, combine vegan mayo and sriracha sauce. Add water as needed to drizzle (1 tsp or so)