Tacos with Potato Salad and Peanut Dip
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
429
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 11.95 g | (12 %) | ||
| Fat | 33.61 g | (29 %) | ||
| Carbohydrates | 26.04 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 170 mg | (21,250 %) | ||
| Vitamin D | 0.42 μg | (2 %) | ||
| Vitamin E | 3.13 mg | (26 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 5.82 mg | (49 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 62.82 μg | (21 %) | ||
| Pantothenic acid | 0.48 mg | (8 %) | ||
| Biotin | 0.61 μg | (1 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 22.62 mg | (24 %) | ||
| Potassium | 548.43 mg | (14 %) | ||
| Calcium | 129.29 mg | (13 %) | ||
| Magnesium | 75.48 mg | (25 %) | ||
| Iron | 2.33 mg | (16 %) | ||
| Iodine | 7.41 μg | (4 %) | ||
| Zinc | 1.24 mg | (16 %) | ||
| Saturated fatty acids | 7.89 g | |||
| Cholesterol | 19.1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams waxy potatoes
- 70 grams green Olives
- 4 Taco shells (or 16 corn chips)
- 1 bunch parsley
- 2 Tbsps Wine vinegar
- 2 Tbsps vegetable oil
- 100 grams salted Peanuts
- 60 grams Double cream cheese (60-75% fat)
- ⅛ l milk
- 1 Tbsp vegetable oil
- salt (and chili powder)
- Lettuce
Preparation steps
1.
Boil the potatoes in their skins, allow to cool, peel and cut into cubes.
Remove the pits from the olives. Rinse and finely chop the parsley and mix with the olives. Mix with the vinegar and oil and season with salt. Stir in the potatoes.
2.
Finely grind the peanuts. Mix with the cream cheese, the milk and 1 tablespoon of oil to create a thick dip. Season with chili powder.
Warm the tacos in the oven at 180ºC (approximately 350ºF).
Serve filled with the potato-olive mixture and with the dip in a separate serving dish.
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