Mexican Corn Tacos

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Mexican Corn Tacos
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Health Score:
Health Score
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
401
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie401 kcal(19 %)
Protein28.5 g(29 %)
Fat19.36 g(17 %)
Carbohydrates31.15 g(21 %)
Sugar added0 g(0 %)
Roughage5.38 g(18 %)
Vitamin A816.3 mg(102,038 %)
Vitamin D0 μg(0 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.09 mg(17 %)
Vitamin B₆0.28 mg(20 %)
Folate91.91 μg(31 %)
Pantothenic acid0.79 mg(13 %)
Biotin5.45 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C20.8 mg(22 %)
Potassium507.68 mg(13 %)
Calcium107.72 mg(11 %)
Magnesium51.49 mg(17 %)
Iron2.1 mg(14 %)
Iodine3.18 μg(2 %)
Zinc0.85 mg(11 %)
Saturated fatty acids4.26 g
Cholesterol71 mg
Author of this recipe:
How healthy are the main ingredients?
AvocadotomatoLimecarrot

Ingredients

for
4
For the salsa
1
medium, Haas Avocado (pitted and diced)
2
large vine tomatoes (cored, seeded, and diced)
½
small Red onion (finely chopped)
½
Lime (juiced)
3 tablespoons
cilantro (chopped)
For the tacos
1 tablespoon
3 cups
0.007 cup
8
2
small carrots (peeled and grated)
½
Iceberg lettuce (shredded)
75 grams
reduced-fat Sour cream
cup
freshly ground peppers

Preparation steps

1.
For the salsa: Stir together the avocado, tomato, red onion, lime juice, and coriander in a serving bowl. Season to taste with salt and pepper, and then cover and chill until ready to serve.
2.
For the tacos: Heat the oil in a saute pan set over a moderate heat until hot. Add the chicken mince to the oil, and brown well all over.
3.
Sprinkle over the taco seasoning, stirring to incorporate, and cook over a reduced heat for 6 - 7 minutes.
4.
Fill the taco shells with the chicken. Top with grated carrots and shredded lettuce.
5.
Spoon the prepared salsa on top and serve the tacos with sour cream on the side.