Sriracha Beef Tacos

16 oz Ground beef, lean
2 T peanut oil (or you can use two slices of bacon and crumble it, use the bacon fat to cook the beef in, instead of the oil)
1 tbsp Fish Sauce
4 tsp Sriracha Hot Sauce (Rooster sauce)
1 fruit (2" dia) Limes
1 serving Green Onion (fresh-1 stalk)
100 grams Cilantro, raw
2 inner leaf Romaine Lettuce (salad)

Any type of oil will work (of course bacon is better) This is intended for high fat, no sugar, no grain diet. I would not mix this with a high carb diet.

Heat oil in medium frying pan over medium to high heat, cook beef until brown, just break it into smaller chunks as you cook.

While beef is cooking mix fish sauce, Sriracha and water in a bowl. Add zest from lime rind and squeeze in the lime juice (you may need 2 limes if your limes are dry). Slice green onion and chop cilantro.. Remove outer layers of iceburg lettuce, core the head and quarter it to make 'cups' to hold the beef mixture.

When the beef is browned, add the Sriracha Sauce mixture let it sizzle until the water evaporates. Turn off the heat, stir and serve.

Add Onion and cilantro on top. (if you dont like the taste of raw onions you can put them in the beef before you pour in the Sriracha mixture.

Serving Size: 4 oz makes 4 servings