Turkey Tacos
Turkey Tacos - Tasty Tex-Mex for those in a hurry
Healthy, because
Even smarter
Nutritional values
These turkey tacos are an excellent source of protein and contain a remarkably high content of niacin. This B-vitamin supports the regeneration of skin, nerves, and muscles.
For a delicious vegetarian alternative try replacing the turkey meat with smoked tofu. Instead of basil, you can also use flat-leaf parsley.
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,123 mg | (28 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 75 mg |
Ingredients
- Ingredients
- 4 Taco shells
- 1 stalk Leeks
- 2 Turkey cutlets
- 1 Tbsp olive oil
- salt
- 3 Tomatoes
- 1 bunch Basil
- cayenne pepper
Kitchen utensils
Preparation steps
Lay taco shells on a baking sheet and heat in a preheated oven according to package instructions.
Halve leek lengthwise, rinse well, drain and cut crosswise into about 1/2 inch wide strips.
Rinse turkey cutlets, pat dry with paper towels and cut into narrow strips.
Heat olive oil in a non-stick pan and saute turkey strips briefly, season with salt and place on a plate.
Cook leek in pan over medium heat, covered, for about 5 minutes.
Meanwhile, rinse and dry the tomatoes, cut out stems and cut the tomatoes into eighths.
Return turkey to pan with the tomatoes. Cook over medium heat for 2 minutes.
Rinse basil, shake dry and pluck the leaves. Set some of them aside for garnish and cut the rest into strips.
Add basil strips to turkey filling and season with salt and cayenne pepper. Divide filling among taco shells, garnish with basil leaves and serve.
