This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."
-Lewis Grizzard, Humorist
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.
Servings: 2 | Serving size: two tacos
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe also requires making Avocado Dressing
|cucumber (peeled, seeded and diced)
|tomato (seeded and diced)
|red bell pepper (seeded and diced)
|low-fat flour tortillas
|leaves romaine lettuce
|dried pumpkin seeds
|reduced-fat Monterey jack cheese (grated)
|fresh ground black pepper (to taste)
|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.
Serving size: 2 tacos
|Calories from Fat 219
|% Daily Value
|Total Fat 25g
|Saturated Fat 7g
|Monounsaturated Fat 10g
|Trans Fat 0g
|Total Carbohydrates 66g
|Dietary Fiber 5g
|Vitamin A 81%
|Vitamin C 122%
|Vitamin K 70 mcg
|Potassium 813 mg
|Magnesium 138 mg