From the October/November 2017 issue
Serves 4

Ingredients

For the dressing:

  • 1 medium ripe avocado, pitted
  • 1/3 cup canned coconut milk
  • 3 TBSP extra-virgin olive oil
  • 1 cup (packed) cilantro leaves
  • 1 garlic clove, roughly chopped
  • 1 TBSP fresh lime juice
  • 1/4 tsp sea salt
  • Water, as needed

For the taco meat:

  • 1 TBSP extra-virgin olive oil or coconut oil
  • 1 pound ground beef
  • 1 TBSP honey
  • 1 TBSP chili powder
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Sea salt, to taste

For the salad

attempt from :18.205.176.100
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