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Ingredients
US|METRIC
5 SERVINGS
- 6 avocados (ripe, halved, seeded and peeled)
- 1 1/2 cups diced red onion
- 3 jalapeño peppers (medium-sized, stemmed, seeded, and minced)
- 1/4 cup fresh cilantro (finely chopped)
- 1/4 cup fresh lime juice
- 1 1/2 tsp. sea salt
- 3/4 tsp. ground cumin
- 1 pinch ground black pepper (to taste)
- 1 pinch cayenne pepper (to taste, optional)
- 1 1/2 medium tomatoes (ripe, seeds and pulp removed, diced)
- 1 cup brown lentils (or green)
- 3 cups water
- 1 head cauliflower (stems and leaves removed, broken into 1-inch pieces)
- 2 Tbsp. olive oil
- 2 yellow onions (medium, diced, about 1½ cups)
- 1 jalapeño peppers (de-seeded and minced)
- 4 cloves minced garlic
- 4 tsp. chili powder (divided)
- 2 tsp. ground cumin (divided)
- 1 tsp. ground coriander (divided)
- 1/2 cup tomato sauce (canned or homemade)
- 1 1/2 tsp. salt (or to taste)
- ½ teaspoon ground pepper, or to taste (or to taste)
- 5.5 oz. taco shells (organic)
- 4 cups romaine lettuce (shredded, reserved for topping)
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