Veggie Tacos

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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit