xiaoxl/recipe_data huggingface dataset:
Asparagus and Mushroom Casserole
Category: main-dish
By hembrees

A fresh twist on the holiday casserole my mom always made.

Ingredients:
1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
¼  onion, thinly sliced
1 (4 ounce) packet saltine crackers, crushed
1 cup shredded sharp Cheddar cheese
¼ teaspoon ground black pepper
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup milk
½ cup coarsely chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes. Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat. Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish. Spoon the asparagus mixture over the crumb mixture. Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture. Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans. Bake in the preheated oven until the casserole is bubbling, about 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 336.3
Fat: 21.2 g
Saturated fat: 6.2 g
Carbohydrates: 27 g
Sugars: 4.6 g
Dietary fiber: 3.7 g
Protein: 12 g
Cholesterol: 21.4 mg
Sodium: 700 mg
Christmas Bubble Bread


Ingredients:
milk, egg, butter, flour, sugar, Splenda granular, salt, dried cranberries, golden raisin, cinnamon, instant yeast, butter, powdered sugar

Directions:
Pour your milk into a medium size saucepan. Add the soft butter and heat till the butter is melted.
Pour the milk and the melted butter into a large bowl. Check the temperature of the milk. You want it to be between 100 and 110.
Take your room temperature egg and brake it into a small bowl. With a fork, beat the egg and add it to the milk mixture. Add about 1 cup of flour and mix together with a wooden spoon.
Add in the instant dry yeast and the ground cinnamon to the mixture. Using the wooden spoon beat till well blended.
Add in the sugar and salt. Mix together. Add the rest of the flour and mix.
Place dough onto a lightly floured surface and knead the dough. Using the palm of your hands, push the dough away with a rolling motion. Fold the dough back toward yourself. Then give the dough a quarter turn. Continue this sequence of pushing, folding and turning. Knead the dough for about 6-8 minutes. Adding flour as you need it. After pour a little oil into a clean bowl. Place the kneaded dough into the bowl and give it a turn to coat all sides of the dough. Cover with plastic wrap and allow to bulk up to double it's size. This will take about 1 hour.
After the dough has doubled in bulk, pour out onto a lightly floured surface. Flatten the dough and add the cranberries and the golden raisins. Knead the dough till the dried fruit is evenly spread throughout the dough.
Shape the dough into a rectangle. Cut the dough with a sharp knife into three equal sizes.
After you cut the dough into three equal parts. Cut each piece of dough in half again. Then cut each piece again in half. You should end up with 12 equal size pieces.
Grease a 9 x 9 square pan. Roll each dough into a ball and place them into the pan 4 down 3 across.
Cover the dough with plastic wrap once again. Allow to double in size. This will take about 1 hour. Place pan into a preheated 350F oven for 25 to 30 minutes. Or, till a thermometer is placed into the center of the bread in the middle and the temperature reads between 190 - 200. Remove from pan. While the bread is still hot brush with melted butter.
As soon as you brush the melted butter on the top of the bread. Immediately tap a layer of powder sugar over the top with a sieve or sifter. Enjoy this wonderful bread.
Bacon Wrapped Cheddar and Chive Duchess Potatoes #SP5


Ingredients:
smoked bacon, eggs, cheddar cheese, fresh chives

Directions:
Pre-heat oven to 375 degrees Fahrenheit.   Line 2 large jelly-roll pans (approximately 17.25 x 11.5-inches in size] with parchment paper.  Place the 24, half strips of bacon on prepared pans in a single layer.  Bake 5-7 minutes, or until bacon has rendered some of the fat and just starting to brown on the edges, but still flexible.  Drain on paper towels; pat to remove excess grease.
Using a 24-cup, non-stick mini muffin pan, line bottom and sides of each mini muffin cup with a half strip of the par-cooked bacon in a circular fashion, making a well in the center, folding or creasing if needed to fit.
In a large mixing bowl, beat potatoes, eggs, and 1/2 cup of the cheese with an electric mixer on medium-high speed until smooth and fluffy.
Transfer potato mixture to a large pastry bag fitted with a large star tip.  Pipe potato filling evenly into bacon-lined muffin cups in a spiral fashion (cups will be full and potato spirals will extend beyond the height of muffin cups].   Sprinkle tops with remaining 1/4 cup cheese.  Bake for 12-15 minutes or until tops are golden brown.  Let rest 5 minutes.  Run knife around edges to remove from pan.  Place on serving platter and garnish with chives.  Serve warm.  Makes 24.
Note:  A plastic freezer bag can be used in place of a pastry bag and decorator’s tip.  Fill freezer bag with potato mixture and seal.  Using kitchen scissors, cut off a small corner of the bag, about 1/2 inch, and pipe potato mixture into mini muffin cups as directed.
Healthier Lemon-Ginger Cookies
Category: desserts
By Alberta Rose

Lemon-ginger cookies--a new twist on an old classic. All of the tender texture and good flavor, with added goodness. These are chewy on the inside and crispy on the outside.

Ingredients:
1 cup white sugar
½ cup canola oil
¼ cup molasses
1  egg
1 ¾ cups whole wheat flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon lemon zest
1 cup icing sugar
1 tablespoon margarine
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons low-fat milk, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula. Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 24 cookies

Calories: 282.8
Fat: 11 g
Saturated fat: 1 g
Carbohydrates: 45.5 g
Sugars: 30.8 g
Dietary fiber: 2.2 g
Protein: 3 g
Cholesterol: 13.7 mg
Sodium: 166 mg
Zesty Pulled Pork Sandwiches
Category: main-dish
By NOCHOCOBO

Moist and flavorful, these zesty pulled pork sandwiches are perfect for lunch, dinner, and any potluck. Wonderful with baked beans and fries. Add 1/2 teaspoon cayenne pepper powder or hot sauce for an extra kick! Serve on fresh hamburger buns or onion rolls.

Ingredients:
1 ½ cups barbeque sauce, or more as desired
½ cup chopped white onion
¼ cup ketchup
¼ cup brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon chili powder
1 pound boneless pork loin, quartered
4  onion rolls, halved

Directions:
Stir barbeque sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve. Serve on onion rolls.

Prep time: 10 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 40 mins
Yields: 4 servings

Calories: 504.5
Fat: 9 g
Saturated fat: 3.3 g
Carbohydrates: 78.6 g
Sugars: 45.1 g
Dietary fiber: 2.2 g
Protein: 25.7 g
Cholesterol: 52.9 mg
Sodium: 2089.3 mg
Salami Firecrackers


Ingredients:
cream cheese, onion, Worcestershire sauce, horseradish, salt, Tabasco sauce

Directions:
Mix all filling ingredients well.
Spread a thin layer of filling on each slice of salami, then roll the slice into a tube.
Stack in layers, with wax paper between layers, and refrigerate. The flavors are best after several hours of refrigeration.
Warm Quinoa Salad
Category: salad
By Mac Rogers

Super-wholesome warm quinoa salad is jam-packed with nutrients. High in protein and iron.

Ingredients:
¼ cup extra-virgin olive oil
1 tablespoon lime juice
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
1 ½ cups water
1 cup dry quinoa (such as Quinta®)
½ teaspoon kosher salt
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can yellow corn kernels, drained and rinsed
½ cup finely chopped red bell pepper
½ cup finely chopped red onion
½ cup finely chopped fresh cilantro

Directions:
Whisk together olive oil, lime juice, kosher salt, pepper, and cumin in a large serving bowl. Bring water, quinoa, and kosher salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Place cooked quinoa into the serving bowl with dressing. Add black beans, corn, red bell pepper, red onion, and cilantro. Combine with a large spoon or wide spatula. Serve immediately.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 482.5
Fat: 18 g
Saturated fat: 2.5 g
Carbohydrates: 68.5 g
Sugars: 5 g
Dietary fiber: 13.3 g
Protein: 15.8 g
Sodium: 1210.6 mg
Veggie a La King


Ingredients:
carrots, cauliflower, broccoli, chickpea flour, water, soy sauce, avocado oil, vegan cheese, powdered milk, nutmeg, cumin, turmeric

Directions:
heat chili infused avocado oil., stir in spices and seeds., toast lightly., place to one side., stir fry carrots, cauliflower and broccoli until almost cooked., add sprouts., stir fry for one minute., coat with chickpea flour., add water, rice milk powder and soy sauce., let simmer for 5 minutes., stir in spice and seed mixture., stir in vegan cheese just before serving., serve on a bed of brown basmati rice.
Crock Pot Fat Free Refried Beans for the Freezer - OAMC


Ingredients:
water, brewed coffee, minced garlic cloves, fresh cilantro, celery & leaves, ground cumin, chili powder, oregano, salt

Directions:
Drain soaked beans and place in a crock pot along with remaining ingredients except salt.  Make sure that the beans are covered with liquid by about 1".
Stir well, cover and cook on low all day, about 8-10 hours, until tender. Keep an eye on them and make sure they don't get dry.
Add salt.
Use a potato masher or heat safe (canning] jar bottom to mash well and stir with a wooden spoon.
Continue to mash and stir until desired consistency.
To freeze, put in a freezer Ziploc and flatten into a layer to freeze, or no more than 2" deep in freezer containers.
Banana Orange Muffin Bread


Ingredients:
flour, sugar, baking powder, baking soda, salt, egg, butter, butter, sugar, flour

Directions:
Preheat oven to 400 degrees. Spray bottom of a 9 x 5 loaf pan with vegetable spray.
To prepare bread:
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
In large mixer bowl combine bananas, egg, butter, orange peel and juice. Mix well.
Add dry ingredients to banana mixture and mix until just combined.
Pour into prepared pan.
To prepare streusel:
Combine butter, sugar, flour and orange peel in mixing bowl. Mix until blended. Mixture will be crumbly. Sprinkle over batter.
Bake for 32 minutes or until toothpick comes out clean.
Cheese, Herb & Tomato Tart


Ingredients:
Dijon mustard, gouda cheese, swiss cheese, tomatoes, fresh herbs, olive oil

Directions:
Preheat oven to 425°.
Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
Brush bottom & sides of crust with mustard.
Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
Bake until pastry is golden, about 30-35 minutes.
Lest rest for 10 minutes before serving. Cut into wedges.
Notes:
•Pillsbury rolled crust works beautifully.
•any spicy stone ground mustard will work.
•I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
•I used both cheeses.
Lobster Risotto
Category: main-dish
By pkkviper

A very rich and creamy risotto with lobster, caramelized onions, and sherry.

Ingredients:
¼ cup olive oil, divided
2  onions, chopped
6 cups chicken broth
1  shallot, chopped
1 clove garlic, chopped
1 ½ cups Arborio rice
½ cup white wine
1 tablespoon honey
3 tablespoons butter
1 cup light cream
1 tablespoon paprika
1 teaspoon cayenne pepper
¼ cup sherry
2 cups cooked lobster meat
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

Directions:
Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes. Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer. Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute. Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes. Mix honey into onions and cook 5 minutes more. Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 565.1
Fat: 25.4 g
Saturated fat: 11 g
Carbohydrates: 59.7 g
Sugars: 6.2 g
Dietary fiber: 1.8 g
Protein: 19.3 g
Cholesterol: 87.3 mg
Sodium: 1392.5 mg
Braunschweiger Ball


Ingredients:
braunschweiger sausage, onion, chili sauce, mayonnaise, cream cheese

Directions:
Let braunschweiger and cream cheese set at room temperature until softened.
Mix braunschweiger, onion, chili sauce and 3oz of cream cheese together until well combined.
Form into a ball and refrigerate for 1 hour to firm ball.
After 1 hour, remove ball from refrigerator and carefully spread the 5oz of cream cheese over top.
Lay sliced olives over the surface.
Chill then serve with crackers.
Girl Scout Mint Cookies (Copycat)


Ingredients:
eggs, water, chocolate chips

Directions:
Preheat oven to 400 degrees.
Combine cake mix, eggs, water, cooking oil,and cocoa. You will need to blend this together well, this will be a very sticky mess.
Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat.
Bake for about 8 minutes. Let cool until they reach room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.  When completely melted add a couple drops of the mint flavoring. Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
Ginger Lemonade Sekanji


Ingredients:
water, sugar, rock salt, ginger, cumin, lemon juice, mint

Directions:
Boil 1 cup water with sugar, rock salt, ginger, and cumin to make a simple syrup.
Add remaining water and lemon juice.
Chill to ice cold.
Pour over ice or blend with ice.
Pulao


Ingredients:
rice, onion, butter, margarine, raisins, instant chicken bouillon, curry powder, salt, water

Directions:
Cook and stir rice and onion in ghee until rice is yellow and onion is tender., Stir in raisins, bouillon, curry powder and salt., Pour into ungreased 1 1/2 quart casserole.  Stir in water., Cover and cook in 350 degree oven until liquid is absorbed, 25 to 30 minutes., Stir in almonds.
Lemon Drops


Ingredients:
sugar, butter, eggs, milk, flour, salt

Directions:
Preheat the oven to 350°F., Cream the sugar and butter together., Mix in the eggs, lemon extract, and milk., Add the flour and a pinch of salt., Mix well and drop by tablespoonfuls onto greased cookie sheets., Bake for 13-14 minutes, until golden on the bottoms.
Lemon-Raspberry Oatmeal Crumb Bars
Category: desserts
By Yoly

These delicious, easy-to-make bars are sweet and tangy with an oatmeal crust and crumble. I prefer a thicker crust, using 3/4 of the oatmeal mixture for the crust and 1/4 for the crumbles. Feel free to make a thinner crust, using 1/2 of the oatmeal mixture for the crust and the other 1/2 for the crumble.

Ingredients:
1 cup all-purpose flour
1 cup rolled oats
1 cup brown sugar
½ cup white sugar
1 tablespoon lemon zest
½ teaspoon baking powder
¾ cup butter, melted
¼ cup white sugar
1 ½ tablespoons all-purpose flour
1 tablespoon lemon zest
2 cups fresh raspberries
2 tablespoons lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Combine flour, oats, brown sugar, sugar, lemon zest, and baking powder in a bowl. Add melted butter and mix until well combined using your hands. Place 1/2 of mixture into the prepared baking dish and pat down to form a crust. Mix sugar and flour in a bowl. Rub in lemon zest with your fingers. Add raspberries and lemon juice. Stir until raspberries are coated. Pour over crust and sprinkle raspberries with the remaining crumble mixture. Bake until raspberry mixture is set, 40 to 45 minutes. Cool on a wire rack completely before cutting into 9 squares.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 9 bars

Calories: 397.4
Fat: 16.2 g
Saturated fat: 9.8 g
Carbohydrates: 62.1 g
Sugars: 41.9 g
Dietary fiber: 3.3 g
Protein: 3.2 g
Cholesterol: 40.7 mg
Sodium: 143.9 mg
Master Pizza Dough
Category: trusted-brands-recipes-and-tips

It's easy and fast to make your own pizza crust from scratch, and it tastes homemade, too.

Ingredients:
2 ½ cups all-purpose flour, or as needed
1 envelope Fleischmann's® RapidRise Yeast*
¾ teaspoon salt
1 cup very warm water (120 degrees F to 130 degrees F)
2 tablespoons olive or vegetable oil
Cornmeal

Directions:
In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball.  Divide and roll dough to fit desired pan(s). Top pizza as desired. Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 14-inch thick crust pizza or 2 12-inch thin crust

Calories: 235.1
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 40.1 g
Sugars: 0.1 g
Dietary fiber: 1.4 g
Protein: 5.9 g
Sodium: 293 mg
Nana-Nut Bread


Ingredients:
all-purpose flour, artificial sweetener, baking powder, baking soda, salt, canola oil, 2% buttermilk, vanilla, walnuts

Directions:
Preheat oven to 350 degrees F. Spray a 9X5-inch loaf pan with nonstick cooking spray. Set aside.
Blend the dry ingredients in a large mixing bowl. Set aside.
Add oil, buttermilk and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until just mixed.
Add chopped walnuts. Stir until just mixed.
Pour batter into prepared pan. Bake 45-55 minutes or until rich brown and the center is set.
Note:  Black walnuts can be used to create a uniquely flavored banana bread.
Grilled Chicken Fajita Pizza


Ingredients:
boneless chicken breast, orange, red onions, salsa, monterey jack and cheddar cheese blend, fresh cilantro

Directions:
Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12-inch pizza crust. Cover with plastic wrap and let rest.
Brush chicken, peppers and onions with oil and sprinkle with salt and pepper. Grill for about 8 minutes or until chicken is cooked. Cut peppers into strips and set aside with chicken and onions.
Remove wrap from dough and brush one side with oil. Carefully place oil side down on grill. Brush top of dough with oil. Grill 3-4 minutes on each side. Remove crust from grill and spread with salsa. Sprinkle half the cheese over the salsa. Top with chicken, peppers and onions and sprinkle with remaining cheese.
Place back on grill and cover to melt the cheese, about 3-5 minutes. Remove from grill and sprinkle with cilantro.
Honey Baked Chicken


Ingredients:
chicken breasts, whole chicken, honey, soy sauce, olive oil, garlic powder, black pepper

Directions:
In a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper. Stir. Refrigerate for one hour or the day before for easy preparation for busy parents!
Preheat oven to 375 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray or cover with foil.
Rinse chicken, pat dry and place in prepared pan.
Pour marinade over chicken.
Bake, uncovered, at 375 degrees for 1 hour until slightly browned.
Pour extra liquids from pan in gravy bowl to serve along side.
Fish Tacos Ultimo
Category: world-cuisine
By rev'd up chef

After many attempts and many combinations of ingredients these fish tacos are ULTIMO!

Ingredients:
2 pounds tilapia fillets
2 tablespoons lime juice
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
cooking spray
½ cup plain fat-free yogurt
2 tablespoons lime juice
1 ½ tablespoons chopped fresh cilantro
1 ½ teaspoons canned chipotle peppers in adobo sauce
16 (5 inch) corn tortillas
2 cups shredded cabbage
1 cup shredded Monterey Jack cheese
1  tomato, chopped
1  avocado - peeled, pitted, and sliced
½ cup salsa
2  green onions, chopped

Directions:
Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray. Preheat grill for medium heat and lightly oil the grate. Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside. Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side. Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 16 tacos

Calories: 335.7
Fat: 11 g
Saturated fat: 3.8 g
Carbohydrates: 29.2 g
Sugars: 3.4 g
Dietary fiber: 6 g
Protein: 31.5 g
Cholesterol: 54.5 mg
Sodium: 846.7 mg