Vegetarian Tacos with Avocado – Diabetic Diet
Nutritional Highlights (per serving)
|1||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 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|
|1/2||clove garlic, minced|
|1/3||tsp.||jalapeño peppers, minced|
|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
- 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.
Exchanges Per Serving: 1 bread, 1 vegetable, 1 fat