Taco Shells with Pineapple Avocado Salad
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
308
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 small Pineapple
- 10 ozs Feta
- 2 Red chili peppers
- 2 Red onions
- 3 Tbsps chopped Dill
- 2 Limes (juiced)
- 5 ripe Avocados
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Iceberg lettuce
- 1 pkg Taco shell
Preparation steps
1.
Peel the pineapple, quarter lengthwise, remove the tough central stalk and cut the flesh into small pieces. Cut the feta cheese into small cubes.
2.
Rinse the chile peppers, cut lengthwise, remove the seeds and ribs and cut into thin rings. Peel the onions and cut into strips. Peel the avocados, remove the stones and cut the fruit into thin slices. Sprinkle immediately with lime juice. Mix all of the prepared vegetables with the dill in a bowl and season with olive oil and salt and pepper to taste. Chop iceberg lettuce into thin strips, add to the bowl and mix. Fill taco shells with the salad and serve.
