Chipotle Grape And Carrot Tacos With Creamy Grape Slaw

Makes 8 tacos

Ingredients

Creamy Grape Slaw

2 tablespoons plain nonfat Greek yogurt

1 tablespoon each: lime juice and extra-virgin olive oil

1/4 teaspoon each: sea salt and sugar

2 cups shredded tri-color coleslaw mix

1/2 cup coarsely chopped Grapes from California

1/4 cup thinly sliced green onion

1 tablespoon chopped fresh cilantro

1 large firm but ripe avocado, cut into 1/4-inch dice

Carrot Tacos

1 1/2 tablespoons extra-virgin olive oil

1-pound carrots, peeled and cut into julienne strips

1 cup halved Grapes from California

2 tablespoons lime juice

1 tablespoon minced chipotle peppers in adobo sauce

1 garlic clove, minced

Sea salt to taste

8 corn tortillas, warmed

Fresh cilantro leaves

Directions

Stir together yogurt, lime juice, olive oil, salt, and sugar in a medium bowl. Stir in slaw mix, avocado, grapes, onion, and cilantro. Cover and refrigerate. Melt oil in a large skillet over medium heat. Add carrots and cook over medium heat for 5 minutes or until carrots are lightly browned, stirring frequently. Reduce heat and cook for 10 minutes more or until carrots are very tender, stirring occasionally. Stir in grapes, lime juice, chipotle peppers, and garlic; cook for 5 minutes more for flavors to blend; season with garlic salt. Spoon into tortillas and serve with slaw, lime, and cilantro leaves. (California Table Grape Commission)