California Avocado Veggie Tacos

Description

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.

• Yields: 12 tacos and 1½ cups of salsa

Ingredients

• 1 medium California avocado
• as needed non-stick cooking spray
• 1¼ cups onion, julienne strips
• 1½ cups sweet green pepper, julienne strips
• 1½ cups sweet red pepper, julienne strips
• 1 cup cilantro
• 1½ cups fresh tomato salsa (recipe below)
• 12 flour tortillas, 8-inch

Fresh tomato salsa

• 1 cup fresh tomatoes, diced
• ⅓ cups onions, diced
• ½ clove garlic, minced
• ⅓ tsp jalapeno peppers, minced
• 2 tsp cilantro, minced
• 1 pinch cumin
• 1½ tsp fresh lime juice

Directions

1. Prepare fresh tomato salsa in advance (see below).
2. Spray skillet with non-stick cooking spray.
3. Lightly saute the onion and green and red peppers.
4. Mince cilantro and cut avocado into 12 slices.
5. Warm tortillas in oven and fill with sauteed peppers and onions, cilantro, avocado slices, and salsa.
6. Fold tortilla over and serve.

Fresh tomato salsa

1. Mix together all ingredients and refrigerate.