Chicken and Vegetable Tacos
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 55.1 μg | (92 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the salsas
- 1 Avocado
- 1 garlic clove
- Sea salt
- Lime juice
- 2 Tomatoes
- 1 shallot
- cayenne pepper
Preparation steps
For the salsas: Peel, halve and pit avocado and mash with fork. Peel and finely chop garlic and mix into avocado mash. Season with salt and lime juice. Blanch, peel and dice tomatoes. Peel and finely chop shallots and mix with tomatoes. Season with salt, lemon juice and cayenne pepper.
For the tacos: Rinse chicken breasts and pat dry. Rinse scallions and cut into rings. Rinse, seed, quarter and dice tomatoes. Rinse, dry and pluck lettuce. Peel and halve red onion and cut into strips. Sprinkle chicken breasts with thyme and season with salt and pepper. Fry in hot oil over low heat for about 6 minutes until golden brown.
Briefly heat tortillas at will in oven or in frying pan. Top each tortilla with vegetables and spread with salsas. Cut chicken breasts into slices, arrange on tortillas, sprinkle with cilantro and serve rolled.
