4 oz ground lamb (or turkey)
2 tbsp extra virgin coconut oil
1 medium summer squash or zucchini
1/4 cup minced onions
1 clove garlic, minced
1 tbsp taco/fajita seasoning
Sea salt to taste
1/4 cup minced red onions
Freshly chopped cilantro
Freshly made guacamole
Handful of sprouts, for garnish
Heat a large sauté pan over high heat.
Melt the coconut oil and continue to heat until the oil is lightly smoking.
Add the lamb patty and allow one side to brown for 3 minutes and then flip.
Once the lamb is flipped, add the squash, onion, garlic, and taco seasoning.
Stir well to incorporate allthe ingredients.
Continue to cook until the lamb is cooked through and the vegetables are soft.
Use a paper towel if necessary to dab off extra fat.
Taste, season with sea salt.
Arrange a few romaine leaves on aplate.
Cover with the lamb and vegetables.
Top with red onions and fresh cilantro.
Add guacamole and garnish with fresh sprouts (optional).