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CALIFORNIA AVOCADO VEGGIE TACOS-DIABETIC DIET
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California Avocado Veggie Tacos-Diabetic Diet

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Ingredients

  • 1.000 1
    ripe, Fresh California Avocado
  • 0.000
    Non-stick cooking spray
  • 1.250 1 ¼ cups
    onion, julienne strips
  • 1.500 1 ½ cups
    sweet green pepper, julienne strips
  • 1.500 1 ½ cups
    sweet red pepper, julienne strips
  • 1.000 1 cup
    cilantro
  • 1.500 1 ½ cups
    Fresh Tomato Salsa (recipe below)
  • 12.000 12
    (8-inch) flour tortillas
  • 0.000

    Fresh Tomato Salsa (Yield: 1 1/2 cups)

  • 1.000 1 cup
    fresh tomatoes, diced
  • 0.333 ⅓ cup
    onions, diced
  • 0.500 ½
    clove garlic, minced
  • 0.333 ⅓ tsp.
    jalapeño peppers, minced
  • 2.000 2 tsp.
    cilantro, minced
  • 1.000 1
    pinch cumin
  • 1.500 1 ½ tsp.
    fresh lime juice

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Instructions

  1. Prepare fresh tomato salsa in advance (see below). Spray skillet with non-stick cooking spray.
  2. 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.

Salsa Preparation

  1. Mix together all ingredients and refrigerate

Serving Suggestions

  1. 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.

Nutrition information per serving

Per Serving: 158 calories, 5g fat, 0.8g saturated fat, 1.3g polyunsaturated fat, 2.7g monounsaturated fat, 0mg cholesterol, 175mg sodium, 25g total carbohydrate, 2g dietary fiber, 3g sugars, 4g protein.

Exchanges Per Serving: 1 bread, 1 vegetable, 1 fat

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