INGREDIENTS
3 larges
yellow bell peppers
1 large
red onion
2
portobello mushroom caps
8 oz
baby bella mushrooms
1/4 cup
avocado oil
2 cloves
garlic
2 tsp
chili powder
1/2
juice of lime
1 tsp
oregano
1 tsp
ground cumin
2 tsp
salt
2
avocados
1/4 cup
pico de gallo
1/2
juice of lime
1/2 tsp
salt
3 cups
cauliflower rice
2 tbsp
fresh cilantro
4 tbsp
coconut cream
1/2 tsp
salt
1 cups
lettuce cups
1 serving
pico de gallo
1 serving
lime wedges
1 serving
queso fresco
1 serving
fresh cilantro
1 serving
red onion
1 serving
radishes