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Ingredientes
- 1/2 c. extra virgin olive oil
- 1/4 c. fresh lime juice
- 1/4 c. minced fresh cilantro
- 1 Tbsp. chopped canned chipotle chiles in adobo
- Â Â sauce
- 3 c. roasted turkey cut 1/2" cubes
- 1 lrg avocado halved, seeded,
- Â Â and cut into 1/2" cubes
- 1 lrg red bell pepper cut 1/2" pcs
- 1/2 c. diced sweet onion
- 4 x tostada crowns (bowls)
- Â Â (or possibly 8 taco shells)
Direcciones
- Whisk together extra virgin olive oil, lime juice, cilantro, and chipotle chiles in large bowl. Season dressing to taste with salt and pepper. Add in turkey, avocado, bell pepper, and onion to dressing. Toss to coat.
- Divide mix among 4 tostada crowns or possibly 8 taco shells and serve.
- This recipe yields 4 servings.
- Comments: Serve with black bean salad from the deli and salad toppings like lowfat sour cream, shredded lettuce, grated Monterey Jack cheese, and salsa.
- Dessert: Double-dip dulce de leche and chocolate ice cream cones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 445 | |
| Calories from Fat 304 | 68% |
| Total Fat 34.2g | 43% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 90mg | 4% |
| Potassium 598mg | 17% |
| Total Carbs 7.97g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.69g | 2% |
| Protein 27.0g | 43% |
