These simple tacos are so delicious and flavorful, you’d never guess they have just a handful of ingredients. The crispy corn tortilla, creamy avocado and crunchy lettuce make a winning triumvirate worthy of the dinner table. Plus, it all can be pulled together in under 15 minutes, which makes it perfect for a weeknight supper. The richness of the avocados makes the tacos filling and nutritious, which means your kids won’t be looking to snack after the tacos are down the hatch. Crisp lettuce is a must here; save your arugula and spinach for other meals and opt for the crunchiest, light green leaves from a head of romaine, a variety which offers lots of vitamin C and fiber. A couple of these tacos and a simple side dish of beans and a vegetable, and dinner is served!

Extra-virgin olive oil
4 ounces sharp cheddar cheese, grated (about 2 cups)
8 corn tortillas
Your favorite salsa
2 ripe avocados, sliced
8 crunchy, light-green leaves of romaine

1. Set a large saute pan over high heat. Lightly coat the pan with olive oil. While the pan is heating, distribute the cheese over the 8 tortillas.

2. When the pan is good and hot, cook the tortillas in batches until the cheese is melted and the tortilla is a crispy and dotted with little brown patches. Remove tortillas from the pan onto a serving platter.

3. Spoon 1 to 2 teaspoons of salsa over the cheese and top with a few slices of avocado. Lightly sprinkle salt on the avocado. Tear each romaine leaf in half and tuck it into the tortilla. Fold and serve.

Makes 4 servings

Katie Sullivan Morford is a mom, food writer and registered dietitian.  You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook.

Photo courtesy of Mike Tex on Flickr.