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1 lb soy crumbles (frozen)
2 TBL olive oil
1/4 cup taco seasoning, fill with water to 1 cup line and stir
taco shells
Daiya shredded cheddar cheese
shredded lettuce
sour Cream (Tofutti or Follow Your Heart)
red bell pepper (diced into bite-size pieces)
diced scallions or chives
salsa
guacamole

In large skillet or wok, add olive oil and soy crumbles. Heat medium to high and toss for 3-5 minutes.  Add taco seasoning mixed with water, cover and simmer for 5 minutes.

Heat taco shells in oven according to instructions. 
Layer taco shells with cheese, crumbles, more cheese, lettuce, sour cream, red bell pepper, and scallions. Serve with sides of salsa and guacamole, or layer these in if preferred.

Diabetics, use iceberg lettuce cups instead of taco shells.

Tip: I like to spoon the sour cream into the bottom corner of a small zip-lock baggie and seal closed, leaving a small section unsealed to let the air out. Snip the bottom corner (small snip) and squeeze out the sour cream into taco shells. You can do the same for the guacamole. This lets you control the amount you use and disperse it evenly in the taco shells.

Use leftovers for a Taco Salad