California Avocado Tacos

Preparation Time: 30 minutes
1 cup (1 medium) tomato, diced 1/3 cup onion, diced 2 tsp. fresh cilantro, finely chopped ½ clove garlic, minced ½ tsp. jalapeño pepper, minced 2 tsp. fresh lime juice pinch ground cumin 2 medium green bell peppers, cut into thin strips 2 medium red bell peppers, cut into thin strips 1 medium onion, sliced 1 ripe avocado, cut into 12 wedges ½ cup celery, chopped 1 cup fresh cilantro leaves, lightly packed 12 7-8 inch flour tortillas, warmed
To make the salsa: In a small bowl, mix together the first six ingredients. Set aside. Coat a large skillet with cooking spray and place over medium heat. Add the bell peppers and onion and cook, stirring, for about 5 minutes, or until the onion is soft. Assemble the tacos: Fill each warm tortilla with the bell pepper mixture, avocado, celery, and cilantro and top with some tomato salsa. Roll up and serve. Variation: Grilled fish or chicken is a nice addition to this recipe.
Serves: 8
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
Calories: 18 Total Fat: 0.1g Saturated Fat: 0.0g % of Calories from Fat: 2% % of Calories from Saturated Fat: 1%		Protein: 1g Carbohydrates: 4g Cholesterol: 0mg Dietary Fiber: 1g Sodium: 77mg
Each serving provides: A good source of Vitamin C.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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