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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup pepitas
- 30 oz. poblanos
- 4 tsp. coconut oil (melted, unrefined virgin-cold pressed)
- 1 lb. zucchini (sliced into bite size pieces - about 2 1/2 C)
- 1 1/4 cups sweet corn (fresh off the cob if you can get it, otherwise, frozen)
- 2 cups purple onion (sliced in 1/2 moons, about one large)
- 2 cloves garlic (minced)
- 3/4 tsp. cumin (ground)
- 3/4 tsp. fine sea salt
- 1/2 tsp. oregano (dried)
- 1/2 cup sour cream (or Creme Fraiche or sub vegan sour cream for vegan option)
- 1/2 lime (juiced)
- 1 fresh cilantro (Fist Full of, chopped for serving)
- 12 corn (or Flour Tortillas gluten free if needed, look for organic and/or non GMO)
- avocado
- salsa
- cherry tomatoes (Fresh)
- lime wedges
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