California Tacos

California Tacos

WHIRLEDPEAS

"These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
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Ingredients

25 m servings 512 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 23.7 g
  • 37%
  • Carbs:
  • 67.2g
  • 22%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
  2. Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
  3. Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 9
  1. 16 Ratings

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Most helpful positive review

This was a simple recipe with a big flavor. I used cherry tomatoes as they are sweeter and I like white corn tortillas. Cost was about $16 and it made enough for two people for lunch and supper.

Most helpful critical review

Good recipe but the onions are way too strong, they take over the dish. I recommend skipping the onions or use a tiny amount. And I perfer flour tortillas instead of corn. Other then that its a...

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This was a simple recipe with a big flavor. I used cherry tomatoes as they are sweeter and I like white corn tortillas. Cost was about $16 and it made enough for two people for lunch and supper.

These tacos were really tasty. I did use flour tortillas (personal preference), using avocado oil for the frying (it has a high heat capability). I did use a little sour cream on the base excep...

Loved this recipe. Made it just as the recipe called for. I will make this again. So, quick and easy to make.

Good recipe but the onions are way too strong, they take over the dish. I recommend skipping the onions or use a tiny amount. And I perfer flour tortillas instead of corn. Other then that its a...

Great recipe that you can platform to diff varieties. Example: Instead of getting tomatoes, garlic, and onion, you can mix your fav salsa with the avocado & cilantro & then drizzle with the lime...

This is the PERFECT way to use up leftover rice! Delicious! Another perfect addition to this would be some slice black olives, that's what I'll add next time :)

A quick and easy weeknight dinner.

Wonderful veggie meal that is filling and delicious. Easy to modify to your particular tastes.

I loved these. They were light, fresh, tasty, and easy to make. I skipped frying the tortillas and just toasted mine. I also used a Spanish rice mix instead of white rice which gave the tacos mo...

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