California Avocado Veggie Tacos

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This makes a quick snack for children after school or easy lunch. The fresh salsa can be made ahead and keeps for 2 days under refrigeration.

  • Yields: 12 tacos and 1½ cups of salsa


Fresh tomato salsa


  1. Prepare fresh tomato salsa in advance (see below).
  2. Spray skillet with non-stick cooking spray.
  3. Lightly saute the onion and green and red peppers.
  4. Mince cilantro and cut avocado into 12 slices.
  5. Warm tortillas in oven and fill with sauteed peppers and onions, cilantro, avocado slices, and salsa.
  6. Fold tortilla over and serve.

Fresh tomato salsa

  1. Mix together all ingredients and refrigerate.