I am always in favour of taking an old classic food favourite and finding a healthier alternative. Essentially, I’m just looking to take away at least a little bit of the guilt that is often associated with delicious food. It is crucial when doing this however, that you don’t sacrifice flavour! This is generally the most challenging part of any classic “recipe-makeover” in my opinion. I think that I’ve come pretty close to “as good as the real thing” with this one and I hope that you agree.
Here we go!
2 Avacados – cut into long thin slices or large cubes.
2 diced tomatoes
1/2 a diced onion
1 cup of chopped mushrooms
1 1/2 cups of shredded iceburg lettuce
Cilantro – chopped for garnish
Hard taco shells – if you can find the reduced sodium option, even better!
1/2 cup of grated Low Fat mozzarella.
I won’t go into too much detail, as I don’t want to patronize anybody here! I think we all know roughly how to assemble a taco. Essentially, the idea is to use the avacado as a substitution for any fried, greasy chicken or steak etc.
I thought about substituting the hard taco shells with a healthier alternative, but it turns out that on average, even the store-bought variety are only about 80 calories each. I was pleasantly surprised by this. They are a tad high in sodium however, but by cutting back on the meat source and replacing with the avacado instead, the shell is really the only source of sodium in this dish.
Once you’re tacos are put together just the way you like them, sprinkle a small amount of the low-fat mozzarella and cilantro on top and throw into the oven for about 10 to 15 minutes at 325 degrees. You may wish to broil for a minute or so at the end to get them a little brown on the outside.
Sound simple? It is!! Enjoy!!
Wondering about the health benefits of avacados? Here is a great article listing 15 reasons why you should consider adding them to your grocery list!