California Avocado Veggie Tacos
Category: Diabetics
Re-Calculate: Ingredients
Ingredients
- 1 1 1med. Fresh California Avocado
- Non-stick cooking spray, as needed
- 1 1/4 1.25 1.25cups CUP_USVolumesliced onion, sliced in julienne strips
- 1 1/2 1.5 1.5cups CUP_USVolumesliced sweet green pepper, sliced in julienne strips
- 1 1/2 1.5 1.5cups CUP_USVolumesliced sweet red pepper, sliced in julienne strips
- 1 1 1cup CUP_USVolumecilantro
- 1 1/2 1.5 1.5cups CUP_USVolumeFresh Tomato Salsa (recipe below)
- 12 12 12(8-inch) flour tortillas
Fresh Tomato Salsa Ingredients
- 1 1 1cup CUP_USVolumediced fresh tomatoes
- 1/3 0.33 0.33cup CUP_USVolumediced onions
- 1/2 0.5 0.5clove garlic, minced
- 1/3 0.33 0.33tsp. TEASPOON_USVolumeminced jalapeño peppers
- 2 2 2tsp. TEASPOON_USVolumeminced cilantro
- 1 1 1pinch cumin
- 1 1/2 1.5 1.5tsp. TEASPOON_USVolumefresh 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.