You can substitute flour tortillas, but corn tortillas have almost half the calories of the flour variety and almost double the fiber content. They also add a grainy texture and hearty flavor to the dish.
I have been loving one of these for lunch, accompanied by a nice, crunchy apple. I am providing ingredients for just one serving, in case you want to do the same. However, if you make this for a crowd, simply increase the ingredients.
1 corn tortilla
1 thin slice Muenster cheese, torn into 4-5 pieces
Chopped tomato--about 1/4 cup
Chopped avocado--about 1/5 medium avocado
1 handful spinach, roughly chopped
Salt, optional
Allow griddle to warm over med-low heat. Meanwhile, chop tomato, avocado, & spinach. Place tortilla on griddle. (You can heat the tortilla in a microwave, but I really like the flavor the tortilla acquires when cooked on the griddle. It is less steamed, and it has a slightly grilled flavor.) Heat the tortilla for 30 seconds to 1 minute, or until beginning to lightly brown on the underside. The tortilla should "puff" up a bit. Flip tortilla. Arrange torn cheese slices on half of the tortilla. Heat another 30 seconds to 1 minute, again until the tortilla is slightly browned. Carefully remove tortilla from the griddle, being careful not to spill cheese. The cheese will not be melted, but it will be soft and warm. Immediately top tortillas with tomatoes and avocados. Sprinkle with salt if desired. Top with spinach. The tortilla should be quite full at this point. Fold tortilla in half, and enjoy!
You will want a fork or spoon to scoop up the insides that spill out. This taco is messy, but worth it!
Approx 200 cals per taco
