(Early) Vegan Vendredi: Soft Tacos

So, today I had a bit of a pity party. I finally got back to the gym after a six-month-plus hiatus and realized that I have pretty much totally lost all of my fitness. Boo-hoo. I also had a gloomy am-I-going-to-be-alone-forever moment. I also got flashed by a five-year-old. And my lips got chapped. Sniffle. I know that life isn't all bad... I have a new condo. I've got more work than I have had in the past couple of years (woot!), which will mean more money (and less free time, unfortunately). But, I'm still smarting over the disappearance of a certain guy. I'll get over it eventually.

Anyway, tacos. I knew I had some Daiya shreds and Better Than Sour Cream in my fridge at home, so when I saw the Mexican Smart Ground, I knew that I'd be having quasi-Mexican for dinner. I do like the Smart Ground. It provides protein and a nice textural contrast, and it's more flavorful than some other meat analogs.

However, I usually like a bit more kick. I minced one clove of garlic and put it in a small skillet with about two tablespoons of oil. I added the Smart Ground, then extra cumin, cayenne, and a bit of marjoram and some water.

While that heated up, I took a handful of mixed lettuce and shredded it, then decanted all of my other toppings: olives, salsa, the Daiya shreds, and the Better than Sour Cream. I tried to make it cute.