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Meatless Monday recipe of the week: Avocado Tacos


It's supposed to be 80 today. And most of this week, in fact. And it's October.

Because it's so hard to say goodbye to summer produce, may we suggest enjoying as much of it as you can this week before it turns cool again? These tacos hit all the right notes to feel summer-like: creamy avocado, accented with peppers and a homemade salsa with the last of the summer's tomatoes.

Basically, they're summer in a soft taco shell. Enjoy it now, it'll be gone before we know it.

Avocado Tacos

1 ripe avocado, peeled and seeded

1 medium onion, julienne

2 large green peppers, julienne

2 large red peppers, julienne

1 cup fresh cilantro, finely chopped

1 1/2 cups fresh tomato salsa (see below)

12 flour tortillas

Non-stick cooking spray

Fresh Tomato Salsa

1 cup diced tomatoes

1/3 cup diced onions

1/2 clove garlic, minced

2 teaspoons cilantro

1/3 teaspoon chopped jalapeño peppers

1/2 teaspoon lime juice

Pinch of cumin

Prepare salsa as listed below. Spray skillet with cooking spray. Lightly sauté onion and green and red peppers. Cut avocado into 12 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Fold tortillas and serve.

Fresh Tomato Salsa: Mix together all ingredients and refrigerate in advance.

— Recipe from www.fruitsandveggiesmatter.gov.


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