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Mexican Tacos with Olive and Potato Filling
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 45 mins
Calories:
340
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 13.81 g | (14 %) | ||
| Fat | 21.08 g | (18 %) | ||
| Carbohydrates | 26.59 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.94 g | (6 %) |
more nutritional values
| Vitamin A | 111.8 mg | (13,975 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.38 mg | (3 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.02 mg | (2 %) | ||
| Niacin | 0.75 mg | (6 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 23.31 μg | (8 %) | ||
| Pantothenic acid | 0.04 mg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23.79 mg | (25 %) | ||
| Potassium | 300.14 mg | (8 %) | ||
| Calcium | 137.06 mg | (14 %) | ||
| Magnesium | 13.86 mg | (5 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Zinc | 0.25 mg | (3 %) | ||
| Saturated fatty acids | 4.21 g | |||
| Cholesterol | 45 mg |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Cook the potatoes, drain, peel, allow to cool and cut into fine cubes.
2.
Finely chop the olives.
3.
Pluck the parsley from the stems and finely chop.
4.
Combine the vinegar with the olive oil and season with salt and a dash of Tabasco sauce. Mix with the potatoes, the parsley and the olives.
5.
Heat up the tacos or corn chips briefly in the oven at 200°C (approximately 400ºF).
6.
Divide the lettuce into large pieces and transfer to plates. Place the heated tacos or corn chips on top and fill with the potato filling.
Serve immediately.
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