Preheat the oven to 475°F. Place the tortillas on a nonstick baking sheet. Spread each tortilla with 2 tablespoons of the salsa, leaving a 1/2-inch border around the edges. Sprinkle each taco with 1/4 cup of the crumbled meat and 1 tablespoon of cheese. Sprinkle with chile flakes (if using).
Bake for 6 to 7 minutes, or until the cheese melts and the edges just start to brown. Remove from the oven. Loosen from the pan.
Sprinkle each with 1 tablespoon diced avocado and fold in half, pressing the edges of the tortilla lightly together. Serve immediately
Fit Factor: 150 calories, 4g fat,160mg sodium, 15 g total carbohydrates (2 g sugars), 3g fiber, 14g protein per serving
Recipe adapted from Flavor First by Cheryl Forberg (Rodale, 2011)