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Fall Veggie Tacos with Chili Lime Slaw Delight

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Get ready to fall in love with these Fall Veggie Tacos with Chili Lime Slaw! Packed with roasted butternut squash, red bell peppers, and Brussels sprouts, this dish bursts with seasonal flavors. The tangy chili lime slaw adds a zesty crunch, making each bite unforgettable. Join me as I guide you through simple steps to create a colorful and delicious meal that’s perfect for any day. Let's dive into this tasty recipe!

- Butternut squash - Red bell pepper - Brussels sprouts - Corn tortillas - Green cabbage - Carrot - Jalapeño pepper - Lime juice, honey/agave syrup, chili powder - Extra-virgin olive oil - Smoked paprika - Ground cumin - Salt and pepper The main ingredients for these Fall Veggie Tacos are simple yet flavorful. The butternut squash adds a sweet, nutty taste. The red bell pepper brings a hint of sweetness and crunch. Brussels sprouts provide a hearty texture and earthy flavor. I love using corn tortillas for their soft, warm embrace, which adds a nice touch to each bite. For the chili lime slaw, green cabbage is essential. It has a nice crunch and balances the taco's richness. The grated carrot adds a pop of color and sweetness. I slice a jalapeño pepper for a little heat. To bring it all together, I use lime juice, honey or agave syrup, and chili powder. This mix gives the slaw a zesty kick that pairs perfectly with the roasted veggies. For seasoning, I always reach for extra-virgin olive oil. It helps roast the veggies nicely. Smoked paprika gives a subtle smokiness. Ground cumin adds warmth and depth. Don't forget salt and pepper! They enhance all the flavors in these delightful tacos. To peel and dice butternut squash, start by cutting off both ends. Place the squash upright on a cutting board. Use a sharp knife to slice down the sides, removing the skin. Cut it in half, scoop out the seeds, and then dice the flesh into 1-inch cubes. Next, slice the red bell pepper. Cut it in half, remove the seeds, and slice it into thin strips. For the Brussels sprouts, trim off the stem end and remove any yellow leaves. Slice them thinly from top to bottom. This gives a nice texture for your tacos. Preheat your oven to 400°F (200°C). This temperature helps to caramelize the veggies. Spread the diced butternut squash, sliced bell pepper, and Brussels sprouts on a baking sheet lined with parchment paper. Stir them halfway to ensure even cooking. Roast for 25-30 minutes. Look for a golden color and tenderness for the best results. In a large bowl, combine 2 cups of finely shredded green cabbage, 1 grated medium carrot, and 1 finely sliced jalapeño. For the dressing, whisk together 3 tablespoons of lime juice, 1 tablespoon of honey or agave syrup, and 1 teaspoon of chili powder in a small bowl. Mix in a pinch of salt. Pour this dressing over the slaw and toss until everything is well-coated. Warm 8 small corn tortillas in a skillet over medium heat for about 30 seconds on each side. This makes them soft and tasty. On each tortilla, add a generous amount of the roasted veggie mixture. Top with a handful of the chili lime slaw for a nice crunch. Finally, sprinkle fresh cilantro on top for extra flavor. To achieve great caramelization, roast your veggies at 400°F (200°C). This high heat helps them brown nicely. When you spread the veggies on the baking sheet, leave space between them. This allows the hot air to circulate, making them crispier. Stir them halfway through cooking for even browning. If you want to change the flavor, you can substitute spices. Instead of smoked paprika, try chili powder for a different taste. You can also adjust the salt and pepper to fit your taste. Don't be afraid to experiment! To adjust the spice in your slaw, add more jalapeño. If you want it milder, remove the seeds. You can also use less jalapeño for a gentler kick. For sweeteners, honey works well, but agave syrup is a great choice too. You may also try maple syrup for a unique flavor. Each option adds its own twist to the slaw. For a beautiful display, serve your tacos on a colorful platter. Layer the tacos high for a fun look. Place lime wedges on the side. Guests can squeeze fresh lime juice over their tacos, adding a zesty punch. Adding some fresh cilantro on top gives a nice touch. It adds color and a burst of flavor. Enjoy serving these vibrant tacos! {{image_4}} You can boost the protein in your tacos easily. Try adding black beans or pinto beans. They add a nice texture and flavor. You can also grill chicken if you want a heartier meal. For those who follow a plant-based diet, tofu or tempeh works well. Both options soak up flavors nicely. Just marinate them in lime juice and spices before cooking. Feel free to swap in other fall veggies. Sweet potatoes bring a sweet taste that pairs well with the spices. Carrots add crunch and color too. If you want summer flavors, use zucchini or bell peppers. They add brightness to your dish. Simply roast them just like the butternut squash. You can have fun with the slaw. Try using red cabbage for a color twist. Napa cabbage is another great option for a milder taste. For extra sweetness, add fruits like mango or apples. They give a fresh contrast to the spicy slaw. Just chop them small and mix them in for a delightful surprise. To keep your leftover tacos fresh, store them in an airtight container. Make sure the container is sealed tightly to avoid moisture. Place the tacos in the fridge within two hours after cooking. This helps stop bacteria growth. Leftover tacos will last about 2 to 3 days in the fridge. If you want to save your tacos for later, consider freezing the roasted veggies and slaw separately. This keeps the texture nice when you reheat them. For freezing, place the veggies and slaw in freezer-safe bags. Remove as much air as you can to avoid freezer burn. To reheat, thaw the roasted veggies in the fridge overnight. Warm them in the oven at 350°F (175°C) for about 15 minutes. For the slaw, you can serve it cold straight from the fridge. This way, it stays crunchy and fresh. Enjoy your delicious fall veggie tacos anytime! To add heat to your tacos, consider these tips: - Spicy Veggies: Toss in a diced serrano pepper with the butternut squash. This gives a nice kick. - Extra Jalapeño: Use more jalapeño in the slaw. Keep the seeds for added heat. - Hot Sauce: Drizzle your favorite hot sauce over the tacos before serving. This is an easy way to spice things up. You can also mix chili powder into the roasted veggies. Adjust the amount based on your heat level preference. Remember, a little spice can go a long way! Yes, you can use flour tortillas instead of corn. Here are some key differences: - Texture: Flour tortillas are softer and chewier. They can hold more filling without breaking. - Flavor: Corn tortillas have a distinct, earthy flavor. They complement the veggies well. - Dietary Needs: If you have gluten allergies, stick with corn tortillas. They are naturally gluten-free. Choose what you like best. Both options work well with the roasted veggies and slaw. If you can’t find butternut squash, try these alternatives: - Sweet Potatoes: They roast well and add a sweet flavor. - Carrots: Thinly sliced carrots can add sweetness and color. - Zucchini: Cut into cubes; it cooks fast and has a mild taste. These alternatives will keep the dish colorful and tasty. Feel free to mix and match! The total time for this recipe is about 45 minutes. Here’s a quick breakdown: - Prep Time: 15 minutes. This includes chopping veggies and making the slaw. - Cook Time: 30 minutes. Roasting the veggies takes about 25-30 minutes. You can easily make these tacos on a busy weeknight. Enjoy a healthy meal in no time! This article covered how to make tasty veggie tacos. We started with fresh ingredients, including butternut squash, Brussels sprouts, and red bell peppers. I shared steps for prepping and roasting veggies, plus tips for a zesty chili lime slaw. We explored variations like adding protein and alternative veggies. You learned how to store or freeze leftovers for later. Using these tips, make your tacos fun and flavorful. Enjoy creating your delicious meals and share them with others!

Ingredients

List of Main Ingredients

  1. Butternut squash
  2. Red bell pepper
  3. Brussels sprouts
  4. Corn tortillas

Ingredients for Chili Lime Slaw

  1. Green cabbage
  2. Carrot
  3. Jalapeño pepper
  4. Lime juice, honey/agave syrup, chili powder

Seasoning and Other Essentials

  1. Extra-virgin olive oil
  2. Smoked paprika
  3. Ground cumin
  4. Salt and pepper

The main ingredients for these Fall Veggie Tacos are simple yet flavorful. The butternut squash adds a sweet, nutty taste. The red bell pepper brings a hint of sweetness and crunch. Brussels sprouts provide a hearty texture and earthy flavor. I love using corn tortillas for their soft, warm embrace, which adds a nice touch to each bite.

For the chili lime slaw, green cabbage is essential. It has a nice crunch and balances the taco's richness. The grated carrot adds a pop of color and sweetness. I slice a jalapeño pepper for a little heat. To bring it all together, I use lime juice, honey or agave syrup, and chili powder. This mix gives the slaw a zesty kick that pairs perfectly with the roasted veggies.

For seasoning, I always reach for extra-virgin olive oil. It helps roast the veggies nicely. Smoked paprika gives a subtle smokiness. Ground cumin adds warmth and depth. Don't forget salt and pepper! They enhance all the flavors in these delightful tacos.

Step-by-Step Instructions

Prepping the Vegetables

To peel and dice butternut squash, start by cutting off both ends. Place the squash upright on a cutting board. Use a sharp knife to slice down the sides, removing the skin. Cut it in half, scoop out the seeds, and then dice the flesh into 1-inch cubes.

Next, slice the red bell pepper. Cut it in half, remove the seeds, and slice it into thin strips. For the Brussels sprouts, trim off the stem end and remove any yellow leaves. Slice them thinly from top to bottom. This gives a nice texture for your tacos.

Roasting the Veggies

Preheat your oven to 400°F (200°C). This temperature helps to caramelize the veggies. Spread the diced butternut squash, sliced bell pepper, and Brussels sprouts on a baking sheet lined with parchment paper. Stir them halfway to ensure even cooking. Roast for 25-30 minutes. Look for a golden color and tenderness for the best results.

Preparing the Chili Lime Slaw

In a large bowl, combine 2 cups of finely shredded green cabbage, 1 grated medium carrot, and 1 finely sliced jalapeño. For the dressing, whisk together 3 tablespoons of lime juice, 1 tablespoon of honey or agave syrup, and 1 teaspoon of chili powder in a small bowl. Mix in a pinch of salt. Pour this dressing over the slaw and toss until everything is well-coated.

Assembling the Tacos

Warm 8 small corn tortillas in a skillet over medium heat for about 30 seconds on each side. This makes them soft and tasty. On each tortilla, add a generous amount of the roasted veggie mixture. Top with a handful of the chili lime slaw for a nice crunch. Finally, sprinkle fresh cilantro on top for extra flavor.

Tips & Tricks

Perfecting the Roasted Vegetables

To achieve great caramelization, roast your veggies at 400°F (200°C). This high heat helps them brown nicely. When you spread the veggies on the baking sheet, leave space between them. This allows the hot air to circulate, making them crispier. Stir them halfway through cooking for even browning.

If you want to change the flavor, you can substitute spices. Instead of smoked paprika, try chili powder for a different taste. You can also adjust the salt and pepper to fit your taste. Don't be afraid to experiment!

Customizing the Chili Lime Slaw

To adjust the spice in your slaw, add more jalapeño. If you want it milder, remove the seeds. You can also use less jalapeño for a gentler kick.

For sweeteners, honey works well, but agave syrup is a great choice too. You may also try maple syrup for a unique flavor. Each option adds its own twist to the slaw.

Presentation Tips

For a beautiful display, serve your tacos on a colorful platter. Layer the tacos high for a fun look. Place lime wedges on the side. Guests can squeeze fresh lime juice over their tacos, adding a zesty punch.

Adding some fresh cilantro on top gives a nice touch. It adds color and a burst of flavor. Enjoy serving these vibrant tacos!

Variations

Adding Protein Options

You can boost the protein in your tacos easily. Try adding black beans or pinto beans. They add a nice texture and flavor. You can also grill chicken if you want a heartier meal. For those who follow a plant-based diet, tofu or tempeh works well. Both options soak up flavors nicely. Just marinate them in lime juice and spices before cooking.

Seasonal Vegetable Substitutes

Feel free to swap in other fall veggies. Sweet potatoes bring a sweet taste that pairs well with the spices. Carrots add crunch and color too. If you want summer flavors, use zucchini or bell peppers. They add brightness to your dish. Simply roast them just like the butternut squash.

Different Slaw Variations

You can have fun with the slaw. Try using red cabbage for a color twist. Napa cabbage is another great option for a milder taste. For extra sweetness, add fruits like mango or apples. They give a fresh contrast to the spicy slaw. Just chop them small and mix them in for a delightful surprise.

Storage Info

Storing Leftover Tacos

To keep your leftover tacos fresh, store them in an airtight container. Make sure the container is sealed tightly to avoid moisture. Place the tacos in the fridge within two hours after cooking. This helps stop bacteria growth. Leftover tacos will last about 2 to 3 days in the fridge.

Freezing Tips

If you want to save your tacos for later, consider freezing the roasted veggies and slaw separately. This keeps the texture nice when you reheat them. For freezing, place the veggies and slaw in freezer-safe bags. Remove as much air as you can to avoid freezer burn.

To reheat, thaw the roasted veggies in the fridge overnight. Warm them in the oven at 350°F (175°C) for about 15 minutes. For the slaw, you can serve it cold straight from the fridge. This way, it stays crunchy and fresh. Enjoy your delicious fall veggie tacos anytime!

FAQs

How do I make the tacos spicier?

To add heat to your tacos, consider these tips:

  1. Spicy Veggies: Toss in a diced serrano pepper with the butternut squash. This gives a nice kick.
  2. Extra Jalapeño: Use more jalapeño in the slaw. Keep the seeds for added heat.
  3. Hot Sauce: Drizzle your favorite hot sauce over the tacos before serving. This is an easy way to spice things up.

You can also mix chili powder into the roasted veggies. Adjust the amount based on your heat level preference. Remember, a little spice can go a long way!

Can I use flour tortillas instead of corn?

Yes, you can use flour tortillas instead of corn. Here are some key differences:

  1. Texture: Flour tortillas are softer and chewier. They can hold more filling without breaking.
  2. Flavor: Corn tortillas have a distinct, earthy flavor. They complement the veggies well.
  3. Dietary Needs: If you have gluten allergies, stick with corn tortillas. They are naturally gluten-free.

Choose what you like best. Both options work well with the roasted veggies and slaw.

What can I substitute for butternut squash?

If you can’t find butternut squash, try these alternatives:

  1. Sweet Potatoes: They roast well and add a sweet flavor.
  2. Carrots: Thinly sliced carrots can add sweetness and color.
  3. Zucchini: Cut into cubes; it cooks fast and has a mild taste.

These alternatives will keep the dish colorful and tasty. Feel free to mix and match!

How long does it take to prepare and cook?

The total time for this recipe is about 45 minutes. Here’s a quick breakdown:

  1. Prep Time: 15 minutes. This includes chopping veggies and making the slaw.
  2. Cook Time: 30 minutes. Roasting the veggies takes about 25-30 minutes.

You can easily make these tacos on a busy weeknight. Enjoy a healthy meal in no time!

This article covered how to make tasty veggie tacos. We started with fresh ingredients, including butternut squash, Brussels sprouts, and red bell peppers. I shared steps for prepping and roasting veggies, plus tips for a zesty chili lime slaw. We explored variations like adding protein and alternative veggies. You learned how to store or freeze leftovers for later. Using these tips, make your tacos fun and flavorful. Enjoy creating your delicious meals and share them with others!

- Butternut squash - Red bell pepper - Brussels sprouts - Corn tortillas - Green cabbage - Carrot - Jalapeño pepper - Lime juice, honey/agave syrup, chili powder - Extra-virgin olive oil - Smoked paprika - Ground cumin - Salt and pepper The main ingredients for these Fall Veggie Tacos are simple yet flavorful. The butternut squash adds a sweet, nutty taste. The red bell pepper brings a hint of sweetness and crunch. Brussels sprouts provide a hearty texture and earthy flavor. I love using corn tortillas for their soft, warm embrace, which adds a nice touch to each bite. For the chili lime slaw, green cabbage is essential. It has a nice crunch and balances the taco's richness. The grated carrot adds a pop of color and sweetness. I slice a jalapeño pepper for a little heat. To bring it all together, I use lime juice, honey or agave syrup, and chili powder. This mix gives the slaw a zesty kick that pairs perfectly with the roasted veggies. For seasoning, I always reach for extra-virgin olive oil. It helps roast the veggies nicely. Smoked paprika gives a subtle smokiness. Ground cumin adds warmth and depth. Don't forget salt and pepper! They enhance all the flavors in these delightful tacos. To peel and dice butternut squash, start by cutting off both ends. Place the squash upright on a cutting board. Use a sharp knife to slice down the sides, removing the skin. Cut it in half, scoop out the seeds, and then dice the flesh into 1-inch cubes. Next, slice the red bell pepper. Cut it in half, remove the seeds, and slice it into thin strips. For the Brussels sprouts, trim off the stem end and remove any yellow leaves. Slice them thinly from top to bottom. This gives a nice texture for your tacos. Preheat your oven to 400°F (200°C). This temperature helps to caramelize the veggies. Spread the diced butternut squash, sliced bell pepper, and Brussels sprouts on a baking sheet lined with parchment paper. Stir them halfway to ensure even cooking. Roast for 25-30 minutes. Look for a golden color and tenderness for the best results. In a large bowl, combine 2 cups of finely shredded green cabbage, 1 grated medium carrot, and 1 finely sliced jalapeño. For the dressing, whisk together 3 tablespoons of lime juice, 1 tablespoon of honey or agave syrup, and 1 teaspoon of chili powder in a small bowl. Mix in a pinch of salt. Pour this dressing over the slaw and toss until everything is well-coated. Warm 8 small corn tortillas in a skillet over medium heat for about 30 seconds on each side. This makes them soft and tasty. On each tortilla, add a generous amount of the roasted veggie mixture. Top with a handful of the chili lime slaw for a nice crunch. Finally, sprinkle fresh cilantro on top for extra flavor. To achieve great caramelization, roast your veggies at 400°F (200°C). This high heat helps them brown nicely. When you spread the veggies on the baking sheet, leave space between them. This allows the hot air to circulate, making them crispier. Stir them halfway through cooking for even browning. If you want to change the flavor, you can substitute spices. Instead of smoked paprika, try chili powder for a different taste. You can also adjust the salt and pepper to fit your taste. Don't be afraid to experiment! To adjust the spice in your slaw, add more jalapeño. If you want it milder, remove the seeds. You can also use less jalapeño for a gentler kick. For sweeteners, honey works well, but agave syrup is a great choice too. You may also try maple syrup for a unique flavor. Each option adds its own twist to the slaw. For a beautiful display, serve your tacos on a colorful platter. Layer the tacos high for a fun look. Place lime wedges on the side. Guests can squeeze fresh lime juice over their tacos, adding a zesty punch. Adding some fresh cilantro on top gives a nice touch. It adds color and a burst of flavor. Enjoy serving these vibrant tacos! {{image_4}} You can boost the protein in your tacos easily. Try adding black beans or pinto beans. They add a nice texture and flavor. You can also grill chicken if you want a heartier meal. For those who follow a plant-based diet, tofu or tempeh works well. Both options soak up flavors nicely. Just marinate them in lime juice and spices before cooking. Feel free to swap in other fall veggies. Sweet potatoes bring a sweet taste that pairs well with the spices. Carrots add crunch and color too. If you want summer flavors, use zucchini or bell peppers. They add brightness to your dish. Simply roast them just like the butternut squash. You can have fun with the slaw. Try using red cabbage for a color twist. Napa cabbage is another great option for a milder taste. For extra sweetness, add fruits like mango or apples. They give a fresh contrast to the spicy slaw. Just chop them small and mix them in for a delightful surprise. To keep your leftover tacos fresh, store them in an airtight container. Make sure the container is sealed tightly to avoid moisture. Place the tacos in the fridge within two hours after cooking. This helps stop bacteria growth. Leftover tacos will last about 2 to 3 days in the fridge. If you want to save your tacos for later, consider freezing the roasted veggies and slaw separately. This keeps the texture nice when you reheat them. For freezing, place the veggies and slaw in freezer-safe bags. Remove as much air as you can to avoid freezer burn. To reheat, thaw the roasted veggies in the fridge overnight. Warm them in the oven at 350°F (175°C) for about 15 minutes. For the slaw, you can serve it cold straight from the fridge. This way, it stays crunchy and fresh. Enjoy your delicious fall veggie tacos anytime! To add heat to your tacos, consider these tips: - Spicy Veggies: Toss in a diced serrano pepper with the butternut squash. This gives a nice kick. - Extra Jalapeño: Use more jalapeño in the slaw. Keep the seeds for added heat. - Hot Sauce: Drizzle your favorite hot sauce over the tacos before serving. This is an easy way to spice things up. You can also mix chili powder into the roasted veggies. Adjust the amount based on your heat level preference. Remember, a little spice can go a long way! Yes, you can use flour tortillas instead of corn. Here are some key differences: - Texture: Flour tortillas are softer and chewier. They can hold more filling without breaking. - Flavor: Corn tortillas have a distinct, earthy flavor. They complement the veggies well. - Dietary Needs: If you have gluten allergies, stick with corn tortillas. They are naturally gluten-free. Choose what you like best. Both options work well with the roasted veggies and slaw. If you can’t find butternut squash, try these alternatives: - Sweet Potatoes: They roast well and add a sweet flavor. - Carrots: Thinly sliced carrots can add sweetness and color. - Zucchini: Cut into cubes; it cooks fast and has a mild taste. These alternatives will keep the dish colorful and tasty. Feel free to mix and match! The total time for this recipe is about 45 minutes. Here’s a quick breakdown: - Prep Time: 15 minutes. This includes chopping veggies and making the slaw. - Cook Time: 30 minutes. Roasting the veggies takes about 25-30 minutes. You can easily make these tacos on a busy weeknight. Enjoy a healthy meal in no time! This article covered how to make tasty veggie tacos. We started with fresh ingredients, including butternut squash, Brussels sprouts, and red bell peppers. I shared steps for prepping and roasting veggies, plus tips for a zesty chili lime slaw. We explored variations like adding protein and alternative veggies. You learned how to store or freeze leftovers for later. Using these tips, make your tacos fun and flavorful. Enjoy creating your delicious meals and share them with others!

Fall Veggie Tacos with Chili Lime Slaw

Delight your taste buds with these Harvest Veggie Tacos featuring zesty chili lime slaw! Packed with seasonal vegetables like butternut squash and Brussels sprouts, these tacos are bursting with flavor and nutrition. Perfect for a healthy meal any time of year! Click to explore the full recipe and bring some exciting flavors to your dining table. #HarvestVeggieTacos #HealthyEating #VeganRecipes #TacoNight
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

1 red bell pepper, sliced into thin strips

1 cup Brussels sprouts, trimmed and thinly sliced

1 tablespoon extra-virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly cracked black pepper to taste

8 small corn tortillas

Für den Chili-Limetten-Slaw:

2 cups green cabbage, finely shredded

1 medium carrot, peeled and grated

1 jalapeño pepper, finely sliced (seeds removed for reduced heat)

3 tablespoons freshly squeezed lime juice

1 tablespoon honey or agave syrup

1 teaspoon chili powder

Salt to taste

Fresh cilantro sprigs, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the diced butternut squash, sliced red bell pepper, and thinly sliced Brussels sprouts.

      Drizzle the extra-virgin olive oil over the mixed vegetables. Sprinkle with smoked paprika, ground cumin, salt, and freshly cracked black pepper. Toss everything thoroughly until the vegetables are evenly coated in the mixture.

        Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking, until the veggies are tender and show a beautiful caramelization.

          While the vegetables are roasting, prepare the chili lime slaw. In a separate large bowl, combine the shredded green cabbage, grated carrot, and finely sliced jalapeño.

            In a small bowl, whisk together the freshly squeezed lime juice, honey (or agave syrup), chili powder, and a pinch of salt. Pour this zesty dressing over the slaw and toss everything together until it’s well mixed and coated.

              Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side, or until they become pliable and fragrant.

                To assemble the tacos, place a generous amount of the roasted veggie mixture onto each warm tortilla. Top each one with a handful of the chili lime slaw for a refreshing crunch.

                  Finish with a sprinkle of fresh cilantro sprigs on top for added flavor and color.

                    - Präsentationstipps: Serve the tacos on a vibrant platter, and provide lime wedges on the side for guests to squeeze over their tacos for an extra burst of lime flavor.

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