Soya "Mexican tacos" with vegetables, guacamole and rice
Allergens:
Ingredients for 5 portions
Calculate portions
Corn tortilla
15.0 ud
Textured soy
0.4 kg
Onion
0.25 kg
Red pepper
0.25 kg
Green pepper
0.25 kg
Jalapeño chilli pepper
0.005 kg
Table salt
1.5 g
Ground black pepper
0.5 g
Vegetable stock
0.25 l
Cornflour
0.01 kg
Siracha hot sauce
0.001 g
Intense olive oil
0.05 l
Guacamole
0.25 kg
lettuce assortment (mesclun)
0.125 kg
Salad tomato
0.25 kg
Rice
0.25 kg
Sour sauce
0.125 l
Lime
0.063 kg
Spring onions
0.5 ud
Bifidus plain yoghurt
1.0 ud
Extra virgin olive oil
0.05 l
Modena vinegar, bottle
0.01 l
Parsley
1.0 g
Table salt
0.5 g
Ground white pepper
0.25 g
Elaboration
For this recipe, the following elaborations are needed:
- For the tacos:
- Prepare the mexican corn pancakes or buy premade ones.
- Soak the textured soy, drain and set aside.
- Cut the onion, red pepper and Italian green pepper in julienne.
- Cut the jalapeño chilli pepper into brunoise.
- In a hot grill or frying pan, sauté the onion and peppers.
- Add the jalapeno chilli pepper and the soya.
- Deglaze the frying pan with the vegetable stock, add the siracha and thicken a little with cornstarch. The sauce should be thick.
- For the guacamole, follow the recipe or use a good quality premade one.
- Boil the rice.
- Prepare the salad.
- For the sour sauce.
SET UP
- Place three tacos per serving and serve with the soy and vegetables.
- Garnish with the guacamole, the rice and the salad.
- Serve with the sour sauce.
Nutritional information (1 portion)
Energy
1033.15
kcal
Carbohydrates
114.85
g
Proteins
50.84
g
Lipids
39.72
g
Fiber
22.52
g
Saturates
6.26
g
Monounsaturated fatty acids
14.18
g
Polyunsaturated fatty acids
2.58
g
Cholesterol
0.05
mg
Calcium
148.01
mg
Iron
2.42
mg
Zinc
0.53
mg
Vitamin A
195.37
ug
Vitamin C
100.28
g
Folic acid
86.96
ug
Salt (Sodium)
1289.44
mg
Sugars
10.51
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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