These satisfying vegetarian tacos are seasoned with fennel seeds, which lend the anise-like taste of the avocado leaves used to flavor beans in Mexico. If you like, make a double batch of the salsa and serve it with chips to start off the meal.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).