Vegan, paleo, gluten-free, non-judgmental, midnight tacos

I don't know about most people but I like to eat alllllllll niiiigghhhtt looonnnggg.  Especially on weekends and I have been trying my hardest all week to not eat past 8 to try to keep my glucose levels in check.  Last night   around 9:00 all I wanted was to fall into my college life habits and go to Denny's or Applebee's and eat less than appetizing appetizers just out of habit.  Instead I ran across the street to Sprouts and grabbed ingredients to make tacos, these ain't ya mama's tacos.

I grabbed a head of my most favorite butter lettuce, Happy Living.  It's locally grown and has it's little roots still attached.

I also got:
2 portabello mushrooms
1 chayote
 And went to the fridge for:
1 red bell pepper
1 fresh jalapeno
1 small onion
1 avocado

I sliced the mushrooms into 1/4 inch pieces and marinated them in a little apple cider vinegar, ground fennel seed, garlic, chimayo powder and lime juice.

Cut the chayote in half, seeded it then thinly sliced and salted it

Sliced the red pepper and jalapeno and kept half of each for later.

In a pan with a little oil I cooked the chayote, peppers and onions, seasoned with ghost pepper powder. Deglazed the pan with a little pure mango juice to balance out all the heat.  Added the mushrooms and cooked until soft.

Double stacked the lettuce leaves and scooped a little into each one.  Topped it with some mashed avocado, and the remaining raw jalapenos and red peppers for crunch.  

Late night apps without the uncomfortable bloating and sudden need to crawl into a corner and sleep.  These powered us through the Hatfield's and McCoy's on Netflix until 3AM.  These and a little "ice cream" made from frozen banana, durian preserves and mango juice.  What a night.