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Crispy Avocado Tacos
Ingredients
  • 1 avocado, halved, peeled, and cut into 12 slices
  • 2 tbsp polenta
  • 1 shallot, peeled and thinly sliced
  • 1 lime, juiced (divided)
  • 1 tbsp chimichurri blend (divided)
  • 2 ½ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  • 0.25 oz cilantro, leaves and tender stems chopped (divided)
  • 13.4 oz black beans
  • 6 yellow corn tortillas
  • 1 tbsp hot sauce
  • 2 tbsp olive oil*
  • Salt*
  • Pepper*
  • note: Not included
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