Veggie Tacos
(1)
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Ingredients
Serves: 1| 3 | 6-inch flour tortillas | |
| 3 | oz. | Basil Cream Cheese (recipe follows) |
| 4 | oz. | Fresh California Avocado*, sliced into 6 slices (1/2 avocado) |
| 1 | 8 oz. tomato | |
| 6 | cherry tomatoes, halved | |
| 3 | oz. | radish sprouts |
| 3 | oz. | cucumber, seeded and diced |
| 2 | oz. | red onion, diced |
| 2 | oz. | fresh roasted corn |
| 1 | oz. | balsamic reduction |
| 3 | pieces green leaf produce | |
| Basil Cream Cheese (Yield: 1/2 cup) | ||
| 2 | oz. | cream cheese |
| 1 | oz. | basil |
| 1 | oz. | milk |
| 1 | Tbsp. | lemon zest |
| As needed | Salt and pepper to taste |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
Basil Cream Cheese:
- Blend cream cheese, basil and lemon zest in a food processor. Add the milk while the machine is on to incorporate. Add salt and pepper to taste.
To Assemble:
- Prepare the balsamic reduction by simmering 4 oz. balsamic vinegar until it is reduced by half and is slightly thickened. You will need 1 oz.
- Warm tortillas briefly in a pre-heated pan. Remove and place on serving plate. Spread 1 oz. basil cream cheese on each tortilla. Place one piece of lettuce on half of each tortilla. Place remaining ingredients on each tortilla in the following order: 2 slices of tomato, 1 oz. radish sprouts, 1 oz. cucumber, 2/3 ounce red onion, 2/3 ounce corn, and 4 cherry tomato halves.
- Drizzle each with Balsamic Reduction. Top each with 2 slices of Fresh California Avocados. Serve.
*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.
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