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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

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

Sodium
This is a low sodium recipe.

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

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

 

"If you can't make it better, you can laugh at it."
-Erma Bombeck

The refrigerator light goes on...

In Cajun country Chayote squash are known as Mirlitons and are served stuffed as a main course or baked as a dessert. In Mexico they are a staple of the Mexican diet, with a slightly sweet flavor and a smooth texture. They are low in calories, filling and have a fair amount of fiber. Look for squash with a smooth green skin that are heavy in the hand.

Chili Powder

Chili powder is not simply dried chilies but usually has other spices blended in. These can include oregano, garlic, coriander, cumin, onion powder allspice and cloves.


 

Chayote Tacos



Servings = 4 | Serving size =3 tacos

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This taco filling keeps well for a couple of days in the refrigerator and is good served cold or reheated.

1 tsp olive oil
1 large white onion (diced)
1 medium chayote squash (mirliton) (peeled, seeded and diced)
1 medium anaheim pepper (seeded and diced)
1/2 large red bell pepper (seeded and diced)
1 tsp dried oregano
1/2 tsp salt
1 tsp paprika
1/2 tsp chili powder
1 tsp cumin
4 cups water
12 taco shells
2 ounces reduced fat Monterey jack cheese (shredded)
12 grape tomatoes (halved)
4 small leaves lettuce (shredded)

Place the oil in a medium skillet over medium high heat.

Add the onion and cook for about 4 minutes, tossing frequently.

Add the squash and peppers and cook for another two minutes.

Add the oregano, salt, paprika, chili powder, cumin and water.

Reduce the heat to medium and simmer for about 25 minutes. Stir occasionally. Cook until almost all of the water has evaporated and the chayotes are slightly soft.

Serve inside taco shells with cheese, tomatoes and lettuce.

Nutrition Facts

Serving size = 3 tacos

Servings = 4

.

Amount Per Serving

Calories 331 Calories from Fat 136
  % Daily Value
Total Fat 15g 25%
    Saturated Fat 3g 16%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 9mg 3%
Sodium 401mg 17%
Total Carbohydrates 41g 13%
    Dietary Fiber 8g 29%
    Sugars 6g  
Protein 10g  
Vitamin A 39% Vitamin C 127%
Calcium 26% Iron 40%
Vitamin K 14 mcg Potassium 641 mg
Magnesium 102 mg