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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT 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 NOT 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 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

The refrigerator light goes on...

When itís hot you simply donít 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.

Romaine Lettuce

This is my favorite lettuce. The long crisp leaves with crunchy spines make for perfect salads. The slightly bitter lettuce is also known as Cos lettuce probably because it originated on the Aegean island of Cos.

Look for larger heads as the outer leaves are usually tougher and can be bruised. I like to use these for sandwiches and save the delicate light yellow-green leaves at the heart for my best salads.

5 leaves romaine = 8 calories, 0g fat, 0g sat fat, 0g mono fat, <1g protein, 1g carbohydrates, 4mg sodium, 0mg cholesterol


 

Chopped Salad Tacos



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

1 small cucumber (peeled, seeded and diced)
1 large tomato (seeded and diced)
1/2 red bell pepper (seeded and diced)
1/2 cup cilantro leaves
4 low-fat flour tortillas
8 Tbsp avocado dressing
8 medium leaves romaine lettuce
4 Tbsp dried pumpkin seeds
2 ounces 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.

Nutrition Facts

Serving size = 2 tacos

Servings = 2

.

Amount Per Serving

Calories 575 Calories from Fat 219
  % Daily Value
Total Fat 25g 39%
    Saturated Fat 7g 37%
    Monounsaturated Fat 10g  
    Trans Fat 0g  
Cholesterol 22mg 7%
Sodium 780mg 33%
Total Carbohydrates 66g 22%
    Dietary Fiber 5g 22%
    Sugars 7g  
Protein 25g  
Vitamin A 81% Vitamin C 122%
Calcium 47% Iron 33%
Vitamin K 70 mcg Potassium 813 mg
Magnesium 138 mg