Meatball Tacos with Peppers and Corn
Nutritional values
(Percentage of daily recommendation)
| Calorie | 929 cal. | (44 %) | ||
| Protein | 36.26 g | (37 %) | ||
| Fat | 52.27 g | (45 %) | ||
| Carbohydrates | 83.15 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.89 g | (16 %) |
| Vitamin A | 348.2 mg | (43,525 %) | ||
| Vitamin D | 0.94 μg | (5 %) | ||
| Vitamin E | 4.56 mg | (38 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 14.32 mg | (119 %) | ||
| Vitamin B₆ | 0.83 mg | (59 %) | ||
| Folate | 96.89 μg | (32 %) | ||
| Pantothenic acid | 1.75 mg | (29 %) | ||
| Biotin | 8.63 μg | (19 %) | ||
| Vitamin B₁₂ | 1.79 μg | (60 %) | ||
| Vitamin C | 138.01 mg | (145 %) | ||
| Potassium | 972.98 mg | (24 %) | ||
| Calcium | 138.9 mg | (14 %) | ||
| Magnesium | 83.8 mg | (28 %) | ||
| Iron | 4.23 mg | (28 %) | ||
| Iodine | 14.7 μg | (7 %) | ||
| Zinc | 3.98 mg | (50 %) | ||
| Saturated fatty acids | 11.25 g | |||
| Cholesterol | 146.26 mg |
Ingredients
- Also
- 1 pkg Tortilla chip
- Ingredients
- 4 Tortilla shells (Finished product)
- 1 red paprika
- 1 yellow paprika
- 1 orange paprika
- 1 green chili pepper
- 1 onion
- 1 sm can Corn
- For the meatballs
- 500 grams mixed Ground meat
- 1 green chili pepper
- 1 egg
- 1 kaiser roll (day-old)
- salt (pepper)
- 2 Tbsps butter
- 2 Tbsps vegetable oil
- picante For the red salsa
- 600 grams Beefsteak tomato
- 2 fresh hot chili peppers
- 1 small onion
- 2 Tbsps vegetable oil
- 1 garlic clove
- salt
- freshly ground peppers
Preparation steps
For the Salsa Picante: Blanch tomato, then peel and chop. Rinse and halve chile, then remove seeds and ribs and finely chop. Peel and finely chop onion. Heat oil in a pan and fry onion until soft. Peel garlic and press through a garlic press into the pan. Stir in tomatoes and chile. Cover and cook over low heat about 15 minutes. Season salsa with salt and pepper. Chill.
For the meatballs: Soak roll in lukewarm water, then squeeze to remove liquid. Rinse and halve chile, the remove seeds and ribs and finely chop. In a bowl, combine ground meat, egg, roll and chile. Season with salt and pepper and mix well. Form mixture into small meatballs. Heat butter and oil in a pan over medium heat. Fry meatballs on all sides, about 4 minutes. Halve peppers, remove seeds and ribs and cut into strips.
Peel, halve and slice onion. Rinse chile and cut crosswise into rings. Drain corn.
To serve, divide vegetables among taco shells and top each with three meatballs. Serve with Salsa Picante and tortilla chips.
