Avocado Tacos
Really enjoyable.
Yield
6 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
avocados
peeled, pitted, and mashed |
|
| ¼ | cup |
onions
diced |
|
| ¼ | teaspoon |
garlic salt
|
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | bunch |
cilantro
fresh, finely chopped |
*
|
| 1 | x |
hot jalapeno sauce
to taste |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
avocados
peeled, pitted, and mashed |
|
| 59 | ml |
onions
diced |
|
| 1.3 | ml |
garlic salt
|
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | bunch |
cilantro
fresh, finely chopped |
*
|
| 1 | x |
hot jalapeno sauce
to taste |
* |
Directions
Preheat oven to 325℉ (160℃) (165 degrees C).
In a medium bowl, mix avocados, onions, and garlic salt.
Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
Spread tortillas with the avocado mixture.
Garnish with cilantro and sprinkle with jalapeno pepper sauce.
