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Rated 5.0 stars by 1 users
Dinner
5
15 minutes
10 minutes
1 tablespoon Coconut Oil, melted
2 tablespoons lime juice, divided
2 tablespoons cilantro, chopped
3 tablespoons Coconut Oil, melted
1 pound portobello mushrooms, sliced
1 small red onion, sliced
In a bowl, combine kale, 1 tablespoon melted Coconut Oil, and 1 tablespoon lime juice. Use your hands to massage the kale by squeezing and pinching for 1-2 minutes. Set kale aside.
In a separate bowl, mash avocados with remaining 1 tablespoon lime juice, salt, and 2 tablespoons chopped cilantro; set aside.
Heat remaining 3 tablespoons Coconut Oil in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onion and season with Taco Seasoning. Sauté for 5-7 minutes or until vegetables are browned and tender.
Stir in orange juice and cook until thickened. Remove pan from heat.
Warm tortillas if desired.
Calories 410 , Fat 25 grams, Saturated Fat 11 grams, Carbs 43 grams, Fiber 8 grams, Sugar 5 grams, Protein 9 grams, Cholesterol 0 milligrams, Sodium 280 milligrams
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