Preparation Time: 10 minutes
Cooking Time: 10 minutes
2 taco shells
4 tbsp corn kernels
½ white onion, chopped
6 tbsp Bevego blueberry protein powder
2 lettuce leaves
1 tsp extra virgin olive oil
Salt and black pepper to taste
1 tsp paprika
1/3 green bell pepper, cut into julienne
½ tsp ginger powder
1 tomato, chopped
1 tsp canola oil
In a skillet, add the canola oil and toss the onion for 1 minute.
Add the bell pepper, corn kernels, soy sauce, salt, pepper, protein powder, inger and toss for 5 minutes.
Fry the tacos until they are yellow.
Fill it using lettuce leaves and the corn mixture. Add the tomatoes on top.
Add the olive oil and paprika on top. Serve.