No-cook plantain-crusted avocado tacos with cabbage, arugula, cilantro, and fresh limes. An easy, healthy weeknight dinner ready in 15 minutes!
Servings: 4 servings
- 2 large avocados halved, pitted, and peeled
- 1 cup plantain chips crushed
- 8 corn tortillas
- ½ small red cabbage thinly sliced
- 1 cup ½ of a 1.5 oz package loosely packed arugula micro greens
- cilantro for garnish
- ½ cup salsa
- lime wedges for serving
Place halved avocados flat side down on a cutting board, and cut once lengthwise. Cut each smaller half into 3 wedges and set aside. You should have a total of 12 wedges per avocado (24 total).
Place crushed plantain chips in a small mixing bowl, then add 1 slice of avocado and gently toss until avocado is coated evenly in chips. Set aside and repeat with remaining avocado slices.
Heat a large skillet or griddle over medium-high heat. When hot, warm each tortilla up for about 30 seconds per side.
To assemble, lay about ¼ cup of sliced red cabbage on each tortilla, then top with 3 slices of avocado. Add arugula micro greens, cilantro, and about 1-2 Tbsp salsa per taco. Repeat with remaining tacos, then serve with lime wedges. Serving size 2 tacos.
Calories: 361kcal | Carbohydrates: 48g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 370mg | Potassium: 944mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1486IU | Vitamin C: 71mg | Calcium: 114mg | Iron: 3mg