Veggie Tacos

Veggie Tacos

From: Risky Business Restaurant and Bar, Tucson, AZ. Yield: 1 serving.

3 6" flour tortillas

3 oz. basil cream cheese (recipe follows)

4 oz. fresh California Avocado* (½ avocado) sliced into 6 slices

1 8-oz. tomato

6 cherry tomatoes, halved

3 oz. radish sprouts

3 oz. cucumber, seeded and diced

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TAGS: Food & Drink