Avocado and Cream Cheese Filled Taco Shells

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Avocado and Cream Cheese Filled Taco Shells
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
567
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie567 kcal(27 %)
Protein10.86 g(11 %)
Fat37.88 g(33 %)
Carbohydrates53.49 g(36 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A288.68 mg(36,085 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.43 mg(45 %)
Vitamin B₆0.54 mg(39 %)
Folate141.67 μg(47 %)
Pantothenic acid2.14 mg(36 %)
Biotin8.17 μg(18 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C29.62 mg(31 %)
Potassium942.97 mg(24 %)
Calcium134.29 mg(13 %)
Magnesium98.2 mg(33 %)
Iron2.11 mg(14 %)
Iodine1.36 μg(1 %)
Zinc1.93 mg(24 %)
Saturated fatty acids13 g
Cholesterol50.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
200 grams
2 tablespoons
300 grams
corn kernels (canned)
4
freshly ground Pepper
splash
12

Preparation steps

1.

Halve the avocados, remove the pits, carefully separate the avocado flesh from the shells, chop and mix with the cream cheese and lemon juice.

2.

Wash the tomatoes and cut into small cubes. Drain the corn and mix with the diced tomatoes and cream cheese mixture. Season with salt, pepper and hot-pepper sauce. Fill in the taco shells and serve immediately.