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Cauliflower-Corn Tacos with Pico Verde
  • Nonstick cooking spray
  • 4 cup small cauliflower florets
  • 2 cup fresh or frozen whole kernel corn, thawed
  • ¼ cup chopped sweet onion
  • 3 tablespoon olive oil
  • 2 tablespoon taco seasoning
  • 1 to 2 canned chipotle peppers in adobo sauce, finely chopped
  • 1 lime
  • 2 avocados, halved, seeded, peeled, and chopped
  • 1 cup chopped cucumber
  • ½ cup chopped green onions
  • ¼ cup chopped fresh cilantro
  • 1 fresh jalapeño pepper, seeded and finely chopped*
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • 10 corn or flour taco shells
  • Crumbled queso fresco
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