Vegetable Tacos with Guacamole
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Vegetable Tacos with Guacamole - Colorful, crisp and just delicious.
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,034 mg | (26 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ripe Avocado
- 100 grams Cream cheese (0.2% fat)
- 1 splash lemon juice
- salt
- peppers
- 2 carrots
- 1 stalk Leeks
- 1 Zucchini
- 340 grams Corn (drained, canned)
- ½ Radicchio
- 16 Taco shells
Preparation steps
1.
For the guacamole, cut avocado in half, remove pit and mash in a bowl. Puree avocado with cream cheese and lemon juice using an immersion blender and season with salt and pepper. Arrange the guacamole in 4 small bowls.
2.
Peel carrots and slice into thin strips. Rinse leek, trim and cut into thin strips. Rinse zucchini, trim, cut in half lengthwise and cut into thin slices.
3.
Blanch carrots and leeks in a pot of boiling salted water for 1 minute, drain, rinse with cold water and drain.
4.
Drain corn. Rinse radicchio, spin dry and tear into bite-sized pieces.
5.
Fill taco shells with vegetables and serve with guacamole.
