Avocado Tacos

Heat a non-stick skillet or griddle over medium-high heat and lightly spray with non-stick cooking spray. Warm the whole-wheat flour tortillas one at a time for about 30 seconds per side until pliable and lightly toasted.

Cut the ripe avocado in half lengthwise, remove the seed, and carefully scoop the flesh onto a cutting board. Slice the avocado into thin, even pieces.

Arrange the warm tortillas on a flat work surface and divide the sliced avocado evenly among them, placing it slightly off-center to allow room for other fillings.

Distribute the julienned onion and green peppers evenly across each tortilla, layering them over the avocado.

Spoon approximately 2 tablespoons of fresh tomato salsa onto each taco, allowing it to nestle among the other ingredients.

Sprinkle the finely chopped fresh cilantro generously over each taco as the final garnish.

Fold each tortilla in half or into quarters, depending on preference, and serve immediately while the tortillas are still warm.