Roasted pork "mexican tacos" with vegetables and guacamole
90 min
Allergens:
Ingredients for 5 portions
Calculate portions
Corn tortilla
15.0 ud
boneless pork
1.0 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
Creamed corn
0.01 kg
Siracha hot sauce
0.001 g
Intense olive oil
0.05 l
Guacamole
0.2 kg
lettuce assortment (mesclun)
0.125 kg
Salad tomato
0.25 kg
Elaboration
For this recipe, the following elaborations are needed:
- For the tacos:
- Prepare the mexican corn pancakes or buy premade.
- Fillet the boneless pork into strips of about 3 cm long and 1 cm wide.
- Cut the onion, red pepper and Italian green pepper into julienne.
- Cut the jalapeño chilli pepper into brunoise.
- In a hot grill or frying pan, roast the meat strips together with the onion and peppers.
- As the meat and vegetables are browned, add salt, pepper and jalapeño chilli pepper.
- Place on a plate and deglaze the frying pan, add siracha and thicken a little with cornstarch. The mixture should be thick.
- For the guacamole, follow the recipe or use a good quality premade one.
- Prepare the salad.
SET UP AND SERVING
- Place three tacos per serving and serve next to the meat.
- Garnish with the guacamole and the salad.
Nutritional information (1 portion)
Energy
687.3
kcal
Carbohydrates
42.95
g
Proteins
41.35
g
Lipids
36.74
g
Fiber
7.87
g
Saturates
7.97
g
Monounsaturated fatty acids
15.11
g
Polyunsaturated fatty acids
7.54
g
Cholesterol
129.05
mg
Calcium
95.24
mg
Iron
3.32
mg
Zinc
5.13
mg
Vitamin A
117.47
ug
Vitamin C
86.48
g
Folic acid
55.43
ug
Salt (Sodium)
1203.38
mg
Sugars
6.65
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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