Chopped Salad Tacos



Serving size

two tacos
30 Minutes

This recipe can be multiplied. This recipe also requires making Avocado Dressing. The Nutrition Facts do not include the Avocado Dressing.

Serve with Avocado Dressing

Chopped Salad Tacos


1 cucumber Cucumber (peeled, seeded and diced)
1 tomato Tomatoes (seeded and diced)
1/2 Large Red bell peppers (seeded and diced)
1/2 cup Coriander (cilantro) leaves, raw
4 tortilla, medium (approx 6 inch dia) Corn tortillas
8 leaf outer Romaine lettuce
4 Tbsp. Pumpkin seeds
2 Ounces Reduced fat monterey jack cheese (grated)
1 to taste Black pepper


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 (optional).

Roll the tacos and serve.

Serve this recipe with one of these starch side dishes.

Avocado Dressing

Place all ingredients in a blender or mini-chopper and blend until smooth. Chill for an hour before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

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, so feel free to experiment.

"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."

Lewis Grizzard, Humorist