Avocado Tartlet with Prawns and Chorizo
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
645
calories
Calories
Nutritional values
1 tartlet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,138 mg | (28 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 143 μg | (72 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the tartlet cases
- 6 ozs Tortilla chip (crushed)
- ¼ cup softened butter
- For the filling
- 2 Avocados
- ½ cup Crème fraiche
- 1 unwaxed lemon (zest and juice)
- 1 ¾ ozs Chorizo (finely diced)
- 1 Tbsp olive oil
- 12 King prawn (ready to cook)
- 1 chili pepper (sliced into rings)
- 2 scallions (sliced into rings)
- 1 Tomato (quartered, deseeded and sliced)
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Mix the crushed tortillas with the butter and press into four tartlet tins (diameter approx. 10 cm). Chill.
2.
For the filling, blend the avocados to a fine purée with the crème fraîche. Stir in the lemon zest and season to taste with lemon juice and salt. Divide between the tartlets and smooth the tops flat. Chill for at least two hours.
3.
Slowly fry the chorizo in hot oil until crispy. Add the prawns, chilli and spring onions and fry together for around 3 minutes. Finally, stir through the tomato and parsley and season to taste with salt and ground black pepper. Arrange on top of the tartlets, remove from the tins and serve.
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