Chopped Salad Tacos
Servings
2Serving size
two tacosThis recipe can be multiplied. This recipe also requires making Avocado Dressing. The Nutrition Facts do not include the Avocado Dressing.
Serve with Avocado Dressing
Ingredients
| 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 |
Instructions
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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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
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.