"Mexican" Tacos with Tuna Salad

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"Mexican" Tacos with Tuna Salad
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
460
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie460 kcal(22 %)
Protein24.77 g(25 %)
Fat18.94 g(16 %)
Carbohydrates51.25 g(34 %)
Sugar added0 g(0 %)
Roughage6.66 g(22 %)
Vitamin A212.32 mg(26,540 %)
Vitamin D1.06 μg(5 %)
Vitamin E2.25 mg(19 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.32 mg(29 %)
Niacin18.41 mg(153 %)
Vitamin B₆0.89 mg(64 %)
Folate85.57 μg(29 %)
Pantothenic acid1.34 mg(22 %)
Biotin7.37 μg(16 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C34.25 mg(36 %)
Potassium1,102.39 mg(28 %)
Calcium63.79 mg(6 %)
Magnesium57.93 mg(19 %)
Iron3.19 mg(21 %)
Iodine1.36 μg(1 %)
Zinc0.96 mg(12 %)
Saturated fatty acids6.1 g
Cholesterol44.98 mg

Ingredients

for
4
For Tacos
200 grams Pastry flour
½ teaspoon salt
2 tablespoons 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.