Tacos with Ground Beef and Peppers
(0 votes)
(0 votes)
Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
393
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 kcal | (19 %) | ||
| Protein | 22.29 g | (23 %) | ||
| Fat | 27.19 g | (23 %) | ||
| Carbohydrates | 18.81 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.56 g | (12 %) |
more nutritional values
| Vitamin A | 72.65 mg | (9,081 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.04 mg | (9 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 5.66 mg | (47 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 36.74 μg | (12 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 1.22 μg | (3 %) | ||
| Vitamin B₁₂ | 2.12 μg | (71 %) | ||
| Vitamin C | 52.53 mg | (55 %) | ||
| Potassium | 294.95 mg | (7 %) | ||
| Calcium | 38.42 mg | (4 %) | ||
| Magnesium | 18.42 mg | (6 %) | ||
| Iron | 2.38 mg | (16 %) | ||
| Iodine | 1.27 μg | (1 %) | ||
| Zinc | 4.31 mg | (54 %) | ||
| Saturated fatty acids | 5.79 g | |||
| Cholesterol | 62.91 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4
Corn tortillas
- 4 tablespoons
- 400 grams
- 1 generous pinch
- 1 teaspoon
Cumin seeds (ground)
- ¼
- 1
Red Bell pepper
- 1
yellow Bell pepper
- 1
- 4 tablespoons
-
Jalapeño (in slices)
How healthy are the main ingredients?
Napa cabbagePreparation steps
1.
Cook the corn tortillas in hot oil individually and consecutively until golden brown while pressing the center of the tortilla down with a spatula to form a taco shell.
2.
Drain the tortillas on paper towels and let cool. In the meantime, heat the sunflower oil in a saucepan and cook the meat until crumbly. Season with salt, cayenne and cumin.
3.
Trim the napa cabbage, rinse and cut in fine strips. Drain well. Trim the bell peppers, rinse, remove seeds and ribs and cut into rings. Cut the avocado in half, lift out the pulp with a spoon and cut into wedges.
4.
Place the tortillas on plates and fill with napa cabbage, peppers and ground beef. Serve topped with avocado and sour cream and garnished with jalapeño slices.
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