Artichoke and Pepper Tacos- anti-cancer recipes- cook for your life

Artichoke & Pepper Tacos

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings

It’s worth keeping frozen or canned artichoke hearts in your pantry year-round. Not only do they taste great, they’re also a terrific standby when you need a quick meal. Don’t be tempted to use...


Ingredients

    8 corn tortillas

    2 tablespoons extra virgin olive oil

    1 (14 ounce) can artichoke hearts, drained and diced

    1 medium red bell pepper, chopped

    ¼ teaspoon cayenne pepper

    1 garlic clove, minced

    ½ cup Greek yogurt

    2 tablespoons of fresh lime juice

    2 teaspoons cilantro, chopped

    Salt and pepper, to taste

Nutrition Facts

Calories

128 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

18 g

Sugar

2 g

Fiber

5 g

Protein

5 g

Sodium

266 mg

Directions

  1. Place a medium-sized sauté pan over medium heat and add olive oil. Add artichokes and red peppers to pan. Season with cayenne pepper, garlic, salt, and pepper. Cook for about 10 minutes, until peppers are soft.
  2. In a small bowl combine yogurt, lime juice and cilantro. Season with salt and pepper.
  3. Wrap tortillas in a clean, slightly damp kitchen towel and warm in microwave for 20 seconds.
  4. Assemble tacos by layering artichoke mixture onto warm tortillas. Top with Greek yogurt sauce and serve immediately. Artichoke-pepper mixture can be stored in the fridge for up to a week.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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