Smarter Snack

Mexican Salad

with Spicy Beef In A Tortilla Basket
4.75
Average: 4.8 (4 votes)
(4 votes)
Mexican Salad

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

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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
452
calories
Calories

Healthy, because

Even smarter

Nutritional values

One serving of this Mexican salad provides your daily requirement of B12, which plays an important role in blood formation and helps support nerve health.

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

1 serving contains
(Percentage of daily recommendation)
Calorie452 cal.(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 K46.7 μg(78 %)
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
Complete sugar10 g
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
4 Tortillas (9-10)
7 ozs Corn (canned, drained)
4 Tomatoes
1 onion
1 Romaine lettuce
¼ bunch Arugula
½ bunch cilantro (plus some for garnish)
½ Lime
1 Tbsp Red wine vinegar
1 pinch Cumin
salt
peppers
sugar
5 Tbsps olive oil
2 trimmed Sirloin steak
1 Tbsp Ancho Chili powder
1 Avocado
How healthy are the main ingredients?
Cornolive oilArugulaTomatoonionLime
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 400F 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.