Meatless Monday: Avocado Tacos

April 15, 2013 at 2:17 pm 1 comment

whole and half avocado isolated on white

Ingredients:

  • 1 ripe, fresh California Avocado
  • Non-stick cooking spray
  • 1 ¼ cups onion, julienne strips
  • 1 ½ cups sweet green pepper, julienne strips
  • 1 ½ cups sweet red pepper, julienne strips
  • 1 cup cilantro
  • 1 ½ cups fresh tomato salsa (recipe below)
  • 12(8-inch) flour tortillas

Fresh Tomato Salsa (Yield: 1 1/2 cups)

  • 1 cup fresh tomatoes, diced
  • 1/3 cup onions, diced
  • ½ clove garlic, minced
  • 1/3 tsp.jalapeño peppers, minced
  • 2 tsp.cilantro, minced
  • 1 pinch cumin
  • 1 ½ tsp.fresh lime juice

Directions:

  1. Prepare fresh tomato salsa in advance by mixing together all ingredients and refridgerating overnight.
  2. Spray skillet with non-stick cooking spray.
  3. Lightly sauté the onion and green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven or in a cast iron skillet and fill with sautéed peppers and onions, cilantro, avocado slices, and salsa.
  4. Fold tortilla over and serve. Makes 12 tacos.

Nutrition Information per Taco:

  • Calories: 158
  • Fat: 5 g
  • Cholesterol: 0 mg
  • Sodium: 175 mg
  • Carbohydrate: 25 g
  • Fiber: 2 g
  • Sugars: 3 g
  • Protein: 4g

*Recipe from the California Avocado Commission: http://www.CaliforniaAvacado.com*

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Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Health, Healthy Lifestyle, Recipes. Tags: , , , , , , , .

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