These slightly messy tacos are busting with heart healthy avocado. It’s ironic that avocado, the fattiest of all vegetables, helps lower cholesterol levels: The phytochemical beta-sitosterol literally blocks the absorption of cholesterol from foods.
8 (6”) corn tortillas
1 Hass avocado, halved and pitted
¼ cup cilantro, chopped
1 medium tomato, seeded and finely chopped
1 clove garlic, minced
½ teaspoon grated lime peel
1 tablespoon lime juice
½ teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon ground red pepper
1 ½ pounds salmon fillets, skinned
2 cups shredded romaine lettuce
1. Preheat the oven to 425oF. Coat a baking pan with cooking spray. Wrap the tortillas in foil.
2. Using a spoon, remove the avocado flesh from the shell. Place in a shallow bowl and mask with a fork. Add the cilantro, tomato, garlic, lime peel, lime juice and ¼ teaspoon of the salt. Stir until well blended. Cover the surface with plastic wrap and set aside.
3. In a small bowl, combine the cumin, chili powder, pepper and the remaining ¼ teaspoon salt. Rub over the salmon. Place in the prepared baking pan and bake for 7 minutes, or until opaque. Remove and turn off the over. Place the tortillas in the oven for 3 minutes, or until warmed.
4. Unwrap the tortillas. Flake the salmon into a bowl. Divide the lettuce evenly among the tortillas. Divide the salmon and place over the lettuce. Top with the avocado mixture.
Heart healthy ingredients: 8 Per serving: 480 calories, 185 calories from fat, 21 g total fat, 3 g saturated fat, 9 g monounsaturated fat, 5 g polyunsaturated fat, 94 mg cholesterol, 488 mg sodium, 36 g carbohydrates, 6 g fiber, 2 g sugar, 37 g protein
Source: WomenHeart's ALL Heart Family Cookbook: Featuring the 40 Foods Proven to Promote Heart Health. Rodale Publishing, 2008.