YIELD: 8 SERVINGS Salsa: 8 oz. plum tomatoes, diced ¼" 1¼ oz. white onion, diced ¼" ½ oz. jalapeño, seeded, finely diced (1 jalapeño) ¼ oz. fresh cilantro, chopped (¼ cup) 1 oz. lime juice ¼ oz. garlic, minced (1 clove) 1 tsp. Kosher salt Avocado “Ice Cream” Cone: 8 small corn tortillas, each cut into 4½" circles 1 qt. canola oil for frying 5 oz. canned vegetarian refried ...

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