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California Avocado Veggie Tacos Recipe
Recipe provided by the California Avocado Commission
Re-Calculate: Ingredients
Ingredients:
- 1 med. Fresh California Avocado
- Non-stick cooking spray, as needed
- 1 1/4 cups sliced onion, sliced in julienne strips
- 1 1/2 cups sliced sweet green pepper, sliced in julienne strips
- 1 1/2 cups sliced sweet red pepper, sliced in julienne strips
- 1 cup cilantro
- 1 1/2 cups Fresh Tomato Salsa (recipe below)
- 12 (8-inch) flour tortillas
Fresh Tomato Salsa Ingredients
- 1 cup diced fresh tomatoes
- 1/3 cup diced onions
- 1/2 clove garlic, minced
- 1/3 tsp. minced jalapeño peppers
- 2 tsp. minced cilantro
- 1 pinch cumin
- 1 1/2 tsp. fresh lime juice
Instructions:
- Prepare fresh tomato salsa in advance (see below).
- Spray skillet with non-stick cooking spray. Lightly saute the onion and green and red peppers.
- Mince cilantro and cut avocado into 12 slices.
- Warm tortillas in oven and fill with sauteed peppers and onions, cilantro, avocado slices, and salsa. Fold tortilla over and serve.
- This makes a quick snack for children after school or easy lunch. The fresh salsa can be made ahead and keeps for 2 days under refrigeration.
Salsa Instructions
- Mix together all ingredients and refrigerate.
Nutrition Facts:
Per Serving: 158 calories, 5 g fat, 0.8 g saturated fat, 1.3 g polyunsaturated fat, 2.7 g monounsaturated fat, 0 mg cholesterol, 175 mg sodium, 25 g total carbohydrate, 2 g dietary fiber, 3 g sugars, 4 g protein.Exchanges Per Serving: 1 bread, 1 vegetable, 1 fat
Serving Suggestions:
This makes a quick snack for children after school or easy lunch. The fresh salsa can be made ahead and keeps for 2 days under refrigeration.
* Medium avocados are recommended for this recipe. A medium avocado averages about 6 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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