Instructions

1. Heat a medium non-stick frying pan over medium heat
2. Add 1/4 cup of Parmesan Cheese creating a flat circle
3. Cook 1-2 minutes, then quickly but gently flip it over and cook 20-30 seconds more
4. Remove from pan and carefully place it over a drinking glass to mold it into a taco shell shape
5. Repeat until all Parmesan Cheese Shells are made
6. In the same pan add EVOO and heat over medium heat
7. When oil is warm turn heat up to medium/high heat, add Onion and sauté 1-2 minutes
8. Add Peppers, Carrots, Squash, and Zucchini, sauté 3 minutes
9. Add Taco Seasoning, Salt, Pepper, and 1/2 cup water, sauté 1 minutes or until water is evaporated
10. Add Arugula, and Taco mixture to Parmesan Shells

For the Sauce:

1. Add Avocado, Garlic, Onion, Lemon Juice, Salt, and Chili Sauce to a blender.
2. Blend until smooth.
3. Drizzle over Tacos