Creamy taco topping and sauce
This versatile avocado-based topping is equally delicious with fish, chicken, turkey, or tofu tacos.
Avocados, with their creamy texture, are a healthy and nutrient-packed addition to many recipes. They are high in potassium, fiber, and monounsaturated fats, as well as other vitamins and minerals.
I found this recipe in one issue of Food & Nutrition Magazine and thought I would share it with you. I initially thought of it as a fish taco topping, but have been using it to top chicken, turkey and tofu dishes as well. All you need is a corn or whole wheat tortilla, a choice of protein and this topping to make an easy and nutritious meal.
Servings: 6
Prep time: 10 minutes
Ingredients
- 2 ripe, fresh avocados, halved, pitted, diced and divided
- 1/4 cup white vinegar
- 2 tablespoons water
- 1 tablespoon sugar
- 1/2 teaspoon ground cumin
- 4 cups sliced green cabbage
- 2 cups grated carrots
- 1/2 sliced red onion
- 1/4 cup chopped cilantro leaves
- Salt and pepper to taste
Directions
- In a blender, purée one of the avocados with vinegar, water, sugar, and cumin until smooth.
- In a large bowl, combine the cabbage, carrots, onion, cilantro, and remaining avocado.
- Pour dressing over cabbage mixture, toss gently, and season to taste with salt and pepper.
Nutrition information (per serving)
- Calories: 73
- Total fat: 7 g
- Cholesterol: 0 mg
- Sodium: 27 mg
- Protein: 2 g