Veggie Tacos With Avocado Sauce

Dietary Info Facts

• Carb Exchanges: 4
• Fat Exchanges: 5
• Calories From Fat: 219
• Saturated Fat: 7g
• Trans Fat : 0g
• Cholesterol: 22mg
• Sodium : 780mg
• Dietary Fiber: 5g
• Sugars: 7g

Ingredients

• 1 small cucumber, peeled, seeded, and diced
• 1 large tomato, seeded and diced
• 1/2 red bell pepper, seeded and diced
• 1/2 cup cilantro leaves
• 8 tablespoons avocado sauce (recipe below)
• 4 low-fat flour tortillas
• 8 medium leaves romaine lettuce
• 4 tablespoons dried pumpkin seeds
• 2 ounces reduced-fat Monterey jack cheese, grated
• Fresh ground black pepper to taste
• Cayenne pepper to taste
• AVOCADO SAUCE
• 1 avocado
• 1/4 cup white onion, diced
• 1/2 cup 2% milk
• 2 tablespoons reduced-fat sour cream
• juice of 1/2 lime
• 1/2 cup cilantro leaves
• 1/4 tsp salt
• 1/8 teaspoon chili powder
• black pepper to taste

How To Make It

1. Make the avocado sauce: In a blender or mini-chopper, process the avocado, white onion, milk, sour cream, lime juice, cilantro, salt, chili powder and pepper until smooth. Chill for an hour (or up to three days).
2. Place the diced cucumber, tomato, and red pepper in a small bowl with the cilantro leaves and toss well.
3. Spread 2 tablespoons avocado sauce on each tortilla. Place 2 romaine leaves flat on the top of each tortilla. Divide the diced veggies evenly between the tortillas and top with the pumpkin seeds and grated cheese.
4. Grind fresh pepper over the top and sprinkle with a touch of cayenne pepper to taste.
5. Roll the tacos very tightly and serve.