We asked and you answered. This week, we’re going to show you meal prep in action. These tacos were made in less than 10 minutes tonight, all thanks to Monday’s prep. On Monday, Lexie sautéed some mushrooms in olive oil, a heap of garlic, chipotle flakes, white wine, lemon juice, and parsley. She also pre-made her famous chipotle spread that’s basically just canned chipotles, almonds, olive oil and seasonings. Lastly, she pressed some homemade tortillas, because she likes them fresh. But you can totally skip that part. So what was left today? Simple. She cut up some kale and massaged it for 5 minutes in the chipotle spread. She reheated her mushrooms and threw the tortillas on the stove for 1 minute on each side. She assembled her tacos and topped with avocado! Done!