Vegetarian Tacos with Avocado – Diabetic Diet
Exchanges Per Serving: 1 bread, 1 vegetable, 1 fat
Ingredients1 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 1 cup cilantro 1 1/2 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 1/2 clove garlic, minced 1/3 tsp. jalapeño peppers, minced 2 tsp. cilantro, minced 1 pinch cumin 1 1/2 tsp. fresh lime juice
- Prepare fresh tomato salsa in advance (see below). Spray skillet with non-stick cooking spray.
- 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.
- Mix together all ingredients and refrigerate
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados