Veggie Tacos

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Serves: 1

Ingredients
Instructions

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

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.