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[nverland]

CALIFORNIA AVOCADO VEGGIE TACOS

1 medium California avocado
Non-stick cooking spray (as needed)
1-1/4 cups onion, julienne strips
1-1/2 cups sweet green pepper, julienne strips
1-1/2 cup sweet red pepper, julienne strips
1 cup cilantro
1-1/2 cups fresh tomato salsa (recipe below)
12 (8-inch) flour tortillas

Prepare fresh tomato salsa in advance (see below). Spray skillet with non-stick cooking spray.

Lightly sauté the onion, green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven and fill with sautéed peppers and onions, cilantro, avocado slices, and salsa. Fold tortilla over and serve. Makes 12 Servings.


Fresh Tomato Salsa:

1 cup fresh tomatoes, diced
1/3 cup onions, diced
1/2 clove garlic, minced
1/3 tsp Jalapeño peppers, minced
2 tsp cilantro, minced
1 pinch ground cumin
1-1/2 tsp fresh lime juice

Mix all ingredients together and refrigerate. Yield: 1-1/2 cups salsa.

Note: The fresh salsa can be made ahead and keeps for 2 days under refrigeration