1/2 cup taco sauce
3 tbsp olive oil and vinegar dressing
1 1/2 tsp. grated lemon zest
1 tbsp. lemon juice
1 cup + 2 tbsp. olive oil
8 (6-inch) corn tortillas, halved
1/2 cup chopped red onion
1 (12 oz pkg) veggie protein crumbles (such as Boca)
1 (1 oz pkg) dry taco seasoning mix
1/2 head iceberg lettuce, torn into pieces
1 cup chopped tomato
1 cup jicama, cut into matchstick pieces
3/4 cup reduced-fat shredded cheddar cheese
4 tbsp. light sour cream
4 tbsp. store bought guacamole

In bowl, combine taco sauce, dressing, zest and juice. Reserve. In a large skillet, heat 1 cup oil over medium heat. Add tortillas, turning once as you fry them. Drain on paper towels.

In a separate skillet, heat remaining 2 tablespoons oil over medium heat. Add 1/4 cup onion. Cook, stirring until softened. Stir in veggie crumbles, 2/3 cup water and taco seasoning.

Cook, stirring until heated through, about 5 minutes. Divide tortillas among 4 plates. Evenly top each with lettuce, tomato, jicama, meat crumbles and cheese. Garnish with sour cream, guacamole and remaining onion.

Serve with dressing mix.

Submitted by: Sherry Monfils