California Avocado Veggie Tacos - 25g Carbs, 2g Fiber, 3g Sugar
DIABETIC DIET
From: The California Avocado Commission
Serves: 6
1/2 med California avocado
As needed Non-stick cooking spray
5/8 cup Onion, julienne strips
3/4 cup Sweet green pepper, julienne strips
3/4 cup Sweet red pepper, julienne strips
1/2 cup Cilantro
3/4 cup Fresh tomato salsa (recipe below)
6 Flour tortillas, 8-inch
--> Fresh Tomato Salsa
Yields: 1 1/2 cups
1/2 cup Fresh tomatoes, diced
1/3 cup Onions, diced
1/4 clove Garlic, minced
1/3 tsp Jalapeno peppers, minced
1 tsp Cilantro, minced
1/2 pinch Cumin
3/4 tsp Fresh lime juice
Prepare fresh tomato salsa in advance (see below). Spray skillet
with non-stick cooking spray.
Lightly saute the onion and green and red peppers. Mince cilantro
and cut avocado into 12 slices. Warm tortillas in oven and fill with
sauteed peppers and onions, cilantro, avocado slices, and salsa. Fold
tortilla over and serve.
--> Salsa Preparation
Mix together all ingredients and refrigerate.
Serving Suggestions -
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.
Serves: 6
Nutrition per Serving:
158 Calories, 5g Fat, 0.8g Saturated Fat, 1.3g Polyunsaturated Fat,
2.7g Monounsaturated Fat, 0mg Cholesterol, 175mg Sodium,
25g Total Carbs, 2g Dietary Fiber, 3g Sugars, 4g Protein
Exchanges Per Serving: 1 bread, 1 vegetable, 1 fat
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