Vegetarian Tacos with Avocado – Diabetic Diet

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Nutritional Highlights (per serving)

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5 g
Total Fat
25 g
Total Carbs
4 g
175 mg


Serves: 12
  ripe, Fresh California Avocado
  As needed  Non-stick cooking spray
1 1/4  cups  onion, julienne strips
1 1/2  cups  sweet green pepper, julienne strips
1 1/2  cups  sweet red pepper, julienne strips
cup  cilantro
1 1/2  cups  Fresh Tomato Salsa (recipe below)
12    (8-inch) flour tortillas
    Fresh Tomato Salsa (Yield: 1 1/2 cups)
cup  fresh tomatoes, diced
1/3  cup  onions, diced
1/2    clove garlic, minced
1/3  tsp.  jalapeño peppers, minced
tsp.  cilantro, minced
  pinch cumin
1 1/2  tsp.  fresh lime juice

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Prepare fresh tomato salsa in advance (see below). Spray skillet with non-stick cooking spray.
  2. 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. Fold tortilla over and serve.

Salsa Preparation

  1. Mix together all ingredients and refrigerate

Serving Suggestions

  1. 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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 158
Total Fat 5 g
Trans Fat 0 g
Saturated Fat 0.8 g
Monounsaturated Fat 2.7 g
Polyunsaturated Fat 1.3 g
Total Carbs 25 g
Dietary Fiber 2 g
Total Sugar 3 g
Protein 4 g
Cholesterol 0 mg
Sodium 175 mg
Potassium 0 mg

Exchanges Per Serving: 1 bread, 1 vegetable, 1 fat

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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