The meaty texture of mushrooms combined with onions and peppers creates a blend of flavors that mixes well with feta cheese.
This recipe from Avocados From Mexico is an American Heart Association Heart-Check Certified recipe.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 310 | |
---|---|---|
Total Fat | 16.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 5.3 g | |
Monounsaturated Fat | 7.2 g | |
Cholesterol | 0 mg | |
Sodium | 580 mg | |
Total Carbohydrate | 33 g | |
Dietary Fiber | 7 g | |
Sugars | 2 g | |
Protein | 13 g |
Dietary Exchanges
2 starch, 1 vegetable, 1 lean meat, 2 fat
Ingredients
-
2 tablespoons vegetable oil -
1 white onion (thinly sliced) -
1 cup sliced mushrooms -
8 white corn tortillas -
optional salt -
1 avocado (thinly sliced) -
1 deseeded poblano pepper (cut into thin strips) -
1 cup fat-free feta cheese
Directions
-
In a frying pan add the oil and once hot, add onion, poblano peppers, and mushrooms and let brown over low heat. Add a little water to avoid burning. -
Once the vegetables are tender, add fat free feta cheese and season with a little salt (optional). -
Warm tortillas. -
To assemble tacos: First place a slice of avocado on the warmed tortilla followed by a little of the prepared mixture.