EatSmarter exclusive recipe

Mexican Salad

with Spicy Beef In A Tortilla Basket
4.666665
Average: 4.7 (3 votes)
(3 votes)
Mexican Salad

Mexican Salad - Delicious, vitamin-rich, and served In an edible crunchy shell

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Health Score:
Health Score
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
452
calories
Calories

Healthy, because

Even smarter

Nutritional values

This Mexican salad serves various vitamin needs of the body at once, specifically vitamin B12. It plays an important role in blood formation and helps to stabilise the metabolism of nerve cells. One portion of salad provides the complete daily requirement!

For a quicker and simpler recipe, leave out the tortilla bowls and serve with tortillas or tortilla chips instead. 

1 serving contains
(Percentage of daily recommendation)
Calorie452 kcal(22 %)
Protein29 g(30 %)
Fat24 g(21 %)
Carbohydrates27 g(18 %)
Sugar added1 g(4 %)
Roughage6 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.5 mg(36 %)
Folate64 μg(21 %)
Pantothenic acid1.2 mg(20 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C35 mg(37 %)
Potassium805 mg(20 %)
Calcium66 mg(7 %)
Magnesium87 mg(29 %)
Iron4.3 mg(29 %)
Iodine7 μg(4 %)
Zinc5 mg(63 %)
Saturated fatty acids4.5 g
Uric acid179 mg
Cholesterol54 mg
Development of this recipe:

Ingredients

for
4
Ingredients
4
Tortillas (25 cm diameter)
7 ounces
Corn (canned, drained)
4
Tomatoes (about 320 grams)
1
1
¼ bunch
Arugula (about 20 grams)
½ bunch
Cilantro (and some for garnish)
½
1 tablespoon
1 pinch
5 tablespoons
2
trimmed Sirloin steaks (about 150 grams)
1 tablespoon
1
Preparation

Kitchen utensils

1 Small pot, 1 Skillet, 1 oven-proof Bowl, 4 Small bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Whisk, 1 Slotted spatula, 1 Salad spinner, 1 Citrus juicer, 1 Aluminum foil, 1 Baking sheet

Preparation steps

1.
Mexican Salad preparation step 1

Wrap an oven-proof bowl or cup with a tortilla. Bake in preheated oven on a baking sheet at 200°C (fan: 180°C, gas mark 3) until crispy, about 10 minutes. Remove and let cool.

2.
Mexican Salad preparation step 2

Meanwhile, drain corn in a colander. Rinse the tomatoes, remove the stems, and cut into quarters. Remove the seeds and cut into fine strips. Peel the onion and chop finely.

3.
Mexican Salad preparation step 3

Trim arugula, rinse, spin dry and cut into bite-sized pieces.

4.
Mexican Salad preparation step 4

Trim cilantro and remove leaves. Set some aside and finely chop remaining cilantro. Stir together chopped cilantro, 1 tablespoon of lime juice, cumin powder, salt, pepper, 1 pinch of sugar, and 3 tablespoons of oil.

5.
Mexican Salad preparation step 5

Season meat with salt, pepper, and Ancho chile powder.

6.
Mexican Salad preparation step 6

Heat the remaining oil in a heavy pan and fry the steaks over high heat. Fry each side for 3-4 minutes. Remove from pan and let rest. Wrap in aluminum foil.

7.
Mexican Salad preparation step 7

Meanwhile, cut avocado in half and remove the pit. Remove the skin and cut into wedges.

8.
Mexican Salad preparation step 8

Mix salad with corn, diced onions, tomatoes and 2/3rd of the sauce.

9.
Mexican Salad preparation step 9

Put the salad in the tortilla basket and spread the avocado on top. Drizzle in the remaining sauce.

10.
Mexican Salad preparation step 10

Cut steak into slices and place on the salad. Garnish wth cilantro and serve immediately.