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

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Artichoke & Pepper Tacos

(10 votes, average: 4.40 out of 5)

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30 min prep

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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

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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

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.
In a small bowl combine yogurt, lime juice and cilantro. Season with salt and pepper.
Wrap tortillas in a clean, slightly damp kitchen towel and warm in microwave for 20 seconds.
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 oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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