INGREDIENTS
2 tsp
agave nectar
1
avocado
1 tbsp
butter
1/4 tsp
cayenne pepper
1 tsp
chili powder
1/4 cup
cilantro
1 cup
corn kernels
10
corn tortillas
1/2 tsp
granulated garlic
1/2 tsp
ground cumin
28 ozs
hearts of palm
1
jalapeno
1/2 tbsp
kelp
1 tbsp
lime juice
1 tbsp
lime juice
1/4 cup
mayo
2 cups
purple cabbage
1/2 tsp
sea salt