Steak and Vegetable Tacos
(3 votes)
(3 votes)
Steak and Vegetable Tacos - Quick made, Mexican-inspired meal
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 52 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 6 ozs Beef fillet
- 1 tsp Ketchup
- 2 Tbsps soy sauce
- salt
- freshly ground peppers
- 3 size Lettuce (such as lettuce, endive, iceberg)
- 1 Tomato
- Avocados
- 1 tsp lemon juice
- scallions
- 1 tsp olive oil
- 2 Tbsps Mayonnaise
- 2 tsps grated Cheese
- 2 Taco shells
Preparation steps
1.
Cut the beef into bite-size pieces. In a bowl, mix ketchup and soy sauce, season with salt and pepper, add the meat and toss to coat.
2.
Rinse the lettuce, pat dry and cut into strips. Rinse the tomatoes, cut in half, remove seeds and cut into wedges. Remove the pit from the avocado halve, peel, cut into cubes and mix with lemon juice. Rinse and trim the scallion and thinly slice half. Mix the vegetables together in a bowl.
3.
Heat the olive oil in a pan, lift the meat from the marinade and saute over medium heat for 3-4 minutes.
4.
In a bowl, mix the meat with mayonnaise, cheese and vegetables and divide between the taco shells.
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