"Mexican" Tacos with Tuna Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,217 mg | (30 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
Serve the tacos immediately with the salad and lettuce.
