This is not your typical taco. The tang of Ontario chipotle roast beef plays nicely with the fresh taste of cucumbers, avocado, red onions and cool, crisp radishes.
1/2 English cucumber, thinly sliced
4 radishes, thinly sliced
1/2 tsp (2 mL) coarse salt and fresh cracked pepper
1 tbsp (15 mL) minced red onion
1 tbsp (15 mL) cider vinegar
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) sugar
8 6-inch flour tortillas, warmed or grilled
1/4 cup (50 mL) chipotle BBQ Sauce
1 avocado, peeled and sliced
1/2 lb (225 g) sliced Ontario deli roast beef
1/4 cup (50 mL) cilantro sprigs
4 lime wedges
In bowl, combine cucumber, radishes, salt, pepper, red onion, cider vinegar, olive oil and sugar until well blended. Let sit for 10 minutes and up to one day.
Brush one side of warmed or grilled tortillas with sauce. Divide avocado slices and beef into eight portions. Place one portion in each tortilla and top with cucumber mixture. Garnish with cilantro and serve with lime wedges.
Makes 4 servings
Per Serving: about 266 cal, 18 g pro, 16 g total fat (3 g sat fat), 48 g carb, 4 g fibre, 30 mg chol, 680 mg sodium. %RDI: iron 25%, calcium 10%, vit A 2%, vit C 15%