Preparation Time: 20 minutes
4 vine ripened tomatoes
2 tablespoons red onion (chopped)
4 teaspoons fresh lemon juice
1/2 teaspoon tabasco
1/2 cup light sour cream
6 tablespoons coriander (chopped fresh)
4, 6" whole wheat tortillas
1 teaspoon macadamia nut oil
1 1/2 cups Monterey Jack cheese (coarsely grated)
2 sprigs coriander (fresh)
4 slices cooked, crumbled turkey bacon
1 1/2 cups cooked shredded turkey breast
- Preheat broiler.
- Seed tomatoes and cut into 1/4-inch dice. Quarter avocado, removing pit, and peel. Cut avocado into 1/4-inch dice. In a small bowl stir together tomatoes, avocado, onion, lemon juice, and Tabasco and season with salt and pepper. In another small bowl stir together sour cream, coriander, and salt and pepper to taste.
- Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with Monterey Jack and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas.
- Top each wedge with a heaping teaspoon of sour cream mixture and garnish with coriander sprigs