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Veggie Tacos

Veggie Tacos


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Serving Size: 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
As needed 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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


Basil Cream Cheese:

  1. 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:

  1. 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.
  2. 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.
  3. 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.

Recipe Tags

  • avocado and basil
  • chef recipes
  • cinco de mayo
  • cucumber
  • tacos
  • tomato
  • tortillas

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