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Vegan Tacos

Vegan Tacos

Enjoy some delicious tacos without guilt.

Yields: 4



For the tacos:

3 tablespoons avocado oil

2 cups fresh white or yellow corn kernels

3 medium zucchini, diced

8 warm corn tortillas


For the guacamole:

1 cup chopped white onion

4 medium tomatoes, roughly chopped

1/4 teaspoon freshly ground black pepper

2 avocados



  1. Heat half of all the oil in a large skillet over high heat. Toast corn 5 minutes, stirr; season with salt. Remove corn; set aside.
  2. Add zucchini; cook until tender, 10 to 12 minutes; season with salt and pepper. Cook 3 minutes.
  3. For the guacamole: scoop out and mash the avocados. Add the onions, tomatoes, pepper and mix.
  4. Split filling among tortillas; top each with guacamole.

Carlos Younes

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