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Preheat oven to warm tortillas.
In a large skillet, sautee coconut oil, shallots for 2-3 minutes on medium heat.
Add garlic and cook another minute or so.
Add salt, black pepper and cabbage and cook for 2-3 minutes.
Add kale and cook until slightly wilted and remove from heat.
Assemble tacos by putting the kale and cabbage mixture on a corn tortilla, topped with diced tomato, sliced avocado, feta cheese, sprouts and a squeeze of lime.