Instructions

1. Make feta spread by combing sour cream, feta cheese and a squeeze of lemon juice in a food processor. Pulse until smooth and combined; set aside.
2. In a large skillet, fry bacon to desired crispiness. Remove from pan, drain and crumble; set aside.
3. In the same pan, cook kale and brussels sprouts over medium-high heat, stirring often to prevent burning. Cook about 10 minutes until veggies are soft. Add garlic and cook 1-2 minutes more. Add white wine and cook until wine is evaporated.
4. Meanwhile, heat about 1/4 cup of coconut oil in a small sauté pan. Heat until hot and bubbly. Fry corn tortillas about 30 seconds each side. Let drain on a paper towel.
5. To assemble tacos, spread each tortilla with a smear of whipped feta. Scoop a healthy dose of veggies on the tortilla. Top with crumbled bacon. Enjoy!