Time to prepare: 20 mins to prep
Time to cook: 5 mins to cook
Time to cook: 5 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0.1g
Sucrose: 0.1g
Glucose: 0.2g
Fructose: 0.1g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0.1g
Fats
Saturated: 1.7g
Monounsaturated:7g
Polyunsaturated: 1.9g
Trans: 0g
Fatty Acids
Total Omega 3: 0.1g
Total Omega 6: 0g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 7.8g 32%
Net Carbs: 20
Sodium: 27.9mg 2%
Potassium: 453.6
Cholesterol: 0
Nutritional Values (g)
Calories: 222 Fat: 12g
Protein: 4g Carbs: 28g
Protein: 4g Carbs: 28g
Recipe Instructions
Ingredients
Avocados (California, raw)
3 fruit, without skin and seed / 408 grams
3 fruit, without skin and seed / 408 grams
Fresh cilantro (Coriander leaves, raw)
1/4 cup / 4 grams
1/4 cup / 4 grams
Onions (Raw)
1/4 cup, chopped / 40 grams
1/4 cup, chopped / 40 grams
Tortillas (Ready-to-bake or -fry, corn)
12 tortilla / 288 grams
12 tortilla / 288 grams
Garlic powder (Spices)
1/4 tsp / 0.78 grams
1/4 tsp / 0.78 grams
Peppers sauce (Hot, chili, mature red, canned)
1 tsp / 5.1 grams
1 tsp / 5.1 grams
Instructions
Step 1
Peel, pit and mash avocado. Chop cilantro and onion.
Step 2
Preheat oven to 325 degrees F (165 degrees C).
Step 3
In a medium bowl, mix avocados, onions, and garlic salt.
Step 4
Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
Step 5
Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.