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 = 30What's this? |
Chopped Salad Tacos
Servings = 2 | Serving size =two tacos
This recipe can be multiplied by 2, 3.
This recipe requires that you make Avocado Dressing first.
| 1 small | cucumber |
| 1 large | tomato |
| 1/2 cup | cilantro leaves |
| 4 | low-fat flour tortillas |
| 8 Tbsp | avocado dressing |
| 8 medium | leaves romaine lettuce |
| 4 Tbsp | dried pumpkin seeds |
| 2 ounces | reduced-fat Monterey jack cheese |
| fresh ground black pepper | |
| cayenne pepper (to taste) |
Place the diced cucumber, tomato and red pepper in a small bowl with the cilantro leaves and toss well.
Spread 2 tablespoons avocado dressing on each tortilla. Place two romaine leaves flat on the top of each tortilla. Divide the diced veggies evenly between each tortilla and top with the pumpkin seeds and grated cheese.
Grind fresh pepper over the top and sprinkle with a touch of cayenne pepper (if you like spicy food).
Roll the tacos very tightly and serve.
Nutrition Facts
Serving size: 2 tacos | Servings 2
Calories 575 | Calories from Fat 219
Amount Per Serving (% Daily Value)
Total Fat 25g (39%) | Saturated Fat 7g (37%)
Monounsaturated Fat 10g | Trans Fat 0g
Cholesterol 22 mg (7 %) | Sodium 780 mg (33 %)
Total Carbohydrates 66g (22%) | Sugars 7g
Dietary Fiber 5g (22%) | Protein 25g
Vitamin A 81% | Vitamin C 122 % | Calcium 47% | Iron 33%
Vitamin K 70 mcg | Potassium 813 mg | Magnesium 138 mg
"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."
-Lewis Grizzard, Humorist
The refrigerator light goes on...
When it’s hot you simply don’t want to cook and these tacos are a perfect summer meal. It takes no time to dice the veggies and the avocado dressing is a snap. You can use any veggies you like and I like to look for the flavored tortillas. The sun-dried tomato version is great with this recipe and a lot of times the different varieties are lower in calories and fat than plain tortillas.