"Mexican" Tacos with Tuna Salad

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"Mexican" Tacos with Tuna Salad
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
580
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie580 cal.(28 %)
Protein24 g(24 %)
Fat33 g(28 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.6 mg(75 %)
Vitamin D3.5 μg(18 %)
Vitamin E4.9 mg(41 %)
Vitamin K48.4 μg(81 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.6 mg(113 %)
Vitamin B₆0.8 mg(57 %)
Folate85 μg(28 %)
Pantothenic acid1 mg(17 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C65 mg(68 %)
Potassium1,217 mg(30 %)
Calcium67 mg(7 %)
Magnesium86 mg(29 %)
Iron2.1 mg(14 %)
Iodine46 μg(23 %)
Zinc1.2 mg(15 %)
Saturated fatty acids10.8 g
Uric acid174 mg
Cholesterol72 mg
Complete sugar8 g

Ingredients

for
4
For Tacos
200 grams Pastry flour
½ tsp salt
2 Tbsps soft clarified butter
Pastry flour (for surface)
For the Salad
1 little green Hungarian wax pepper
4 Tomatoes
2 Avocados
1 Lime (juice)
1 handful cilantro
1 ½ cans Tuna (in its own juice, about 200 grams)
salt
peppers (freshly ground)
1 drop Tabasco sauce
How healthy are the main ingredients?
TunasaltTomatoAvocadoLimesalt

Preparation steps

1.

Knead the flour, salt, butter and approximately 5 tablespoons of water together into a smooth, firm dough. Add more water as needed. Wrap the dough in plastic wrap and let it rest for about 1 hour.

2.

In the mean time, rinse the peppers and cut them in half. Remove seeds and white membranes, and cut the flesh into thin strips. Cut the tomatoes into quarters, remove the stalk and scrape out the seeds. Cut the flesh into strips. Cut the avocados in half, remove the pit and shell. Cut them into 1 cm cubes (approximately 1/2 inch) and sprinkle with lime juice. Rinse the cilantro, shake dry and chop coarsely. Mix the peppers, tomatoes, avocado cubes and the cilantro. Drain the tuna and pull apart with a fork. Mix the tuna with the salad, and season with salt, pepper and tabasco.

3.

Divide the dough into 8 equal pieces, and roll out each as thin as possible on a floured surface. Place in a large, ungreased nonstick skillet on medium heat. Bake 1-2 minutes on each side. Press any emerging bubbles flat with a damp kitchen towel.

4.

Serve the tacos immediately with the salad and lettuce.

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