The taco of the summer! Unassembled, these tacos travel well for a packed lunch at the office, but they can also serve as an easy light dinner at home. Enjoy!
INGREDIENTS
8 crispy corn taco shells
2 ripe Naturipe avocados, peeled, pitted and sliced
2 cups arugula, washed and spun dry
½ cup crumbled goat cheese
¼ cup toasted pepitas (pumpkin seeds)
1 cup Naturipe blackberries, washed and dried
1 cup Naturipe raspberries, washed and dried
¼ cup vinaigrette
Dash of hot sauce such as Tapatio or Cholula
DIRECTIONS
Distribute avocado slices evenly among eight taco shells.
Top with arugula, goat cheese, pepitas and berries.
Add a few drops of hot sauce to vinaigrette to achieve desired spiciness. Drizzle spicy vinaigrette over taco fillings.
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Avocado
Blackberry
Raspberry
Blueberry 
Strawberry 
