Avocado tacos (flautas) PDF Print E-mail

Avocado Tacos (Flautas)

3 avocados
Salt, to taste
1/4 cup onion, minced
1 cup sour cream
6 to 8 ounces farmer cheese, crumbled
Juice of 1 lemon
1 clove garlic, pressed
12 corn tortillas
1 onion, chopped

Peel and mash the avocados, then stir in lemon juice, salt, garlic and minced onions.

Fry tortillas in hot oil to heat through and lightly crisp. Spread a tablespoon of avocado filling in a slightly off-center line across the tortilla and roll. Serve with a dollop of sour cream on each and sprinkle with chopped onions and crumbled cheese.

Serve with taco sauce.

Serves 5 to 6.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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