Recipe courtesy of the National Diabetes Educational Program.
Fresh Tomato Salsa:
1 cup diced tomatoes
1/3 cup diced onions
1 clove garlic, minced
2 teaspoons chopped fresh cilantro
1 jalapeño pepper, seeded and chopped (or to taste)
1 teaspoon lime juice
Pinch of ground cumin
1 medium onion, cut into thin strips
2 large green peppers, cut into thin strips
2 large red pepper, cut into thin strips
1 cup fresh cilantro, finely chopped
1 ripe avocado, peeled and seeded, cut into 12 slices
1 1/2 cups fresh tomato salsa (see ingredients below)
12 (6-inch) flour tortillas
Vegetable cooking spray
- For Fresh Tomato Salsa: Mix together all salsa ingredients and refrigerate in advance.
- For Tacos: Coat skillet with vegetable spray. Lightly sauté onion and green and red peppers.
- Warm tortillas in oven and fill with sautéed peppers, onions, avocado, and salsa; top with cilantro. Fold tortillas and serve.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 270; Calories From Fat: 80; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 43g; Fiber: 5g; Sugar: 4g; Protein: 7g; Sodium: 460mg.
Diabetic Exchanges: Bread 3, Vegetable 1, Fat 1 1/2.
Recipe and photograph courtesy of the National Diabetes Educational Program.