Chayote Tacos - 41g Carbs, 8g Fiber, 6g Sugar
From: www.drgourmet.com
This taco filling keeps well for a couple of days in the refrigerator
and is good served cold or reheated.
Special Diet Information - -
Coumadin (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant
may be able to tolerate it.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
Servings: 4
Serving size: 3 tacos
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
1 tsp olive oil
1 large white onion (diced)
1 medium chayote squash (mirliton) (peeled, seeded and diced)
1 medium anaheim pepper (seeded and diced)
1/2 large red bell pepper (seeded and diced)
1 tsp dried oregano
1/2 tsp salt
1 tsp paprika
1/2 tsp chili powder
1 tsp cumin
4 cups water
12 taco shells
2 oz reduced fat Monterrey jack cheese (shredded)
12 grape tomatoes (halved)
4 small leaves lettuce (shredded)
Place the oil in a medium skillet over medium high heat.
Add the onion and cook for about 4 minutes, tossing frequently.
Add the squash and peppers and cook for another two minutes.
Add the oregano, salt, paprika, chili powder, cumin and water.
Reduce the heat to medium and simmer for about 25 minutes. Stir
occasionally. Cook until almost all of the water has evaporated
and the chayotes are slightly soft.
Serve inside taco shells with cheese, tomatoes and lettuce.
Serving size: 3 tacos
Servings: 4
Nutrition per Serving:
331 Calories, 136 Calories from Fat, 15g Total Fat, 3g Saturated Fat,
9mg Cholesterol, 401mg Sodium, 41g Total Carbs, 8g Dietary Fiber,
6g Sugars, 10g Protein
Vitamin A 39% - Vitamin C 127% - Calcium 26% - Iron 40% - Vitamin K 14 mcg - Potassium 641 mg - Magnesium 102 mg
