Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
California Tacos
These fresh and light tacos focus on "clean" ingredients like grilled shrimp or chicken, topped with plenty of avocado and sprouts. Served in corn tortillas with a dollop of Greek yogurt instead of sour cream, they embody the healthy West Coast lifestyle. They are a bright, nutrient-dense meal that feels refreshing and modern.
These fresh and light tacos focus on "clean" ingredients like grilled shrimp or chicken, topped with plenty of avocado and sprouts. Served in corn tortillas with a dollop of Greek yogurt instead of sour cream, they embody the healthy West Coast lifestyle. They are a bright, nutrient-dense meal that feels refreshing and modern.
Ingredients
- 131.12 g Tomato, seeded chopped
- 1/2 medium Avocado, chopped
- 17.5 oz Onion, chopped
- 2 tbsp Cilantro, chopped
- 2 cloves Garlic, minced
- 1.05 cup Lime, juiced
- 1 tbsp Vegetable Oil
- 2 piece(s) Corn Tortilla
- 1/4 cup Black Bean, drained rinsed
- 1/4 cup White Rice, cooked
- 2 tbsp Cilantro, chopped
Instructions
- Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
- Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
- Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
Storage and Meal Prep Tips
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