Mexican Tacos with Meatballs and Peppers
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
520
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 28.31 g | (29 %) | ||
| Fat | 31.67 g | (27 %) | ||
| Carbohydrates | 29.38 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.49 g | (5 %) |
more nutritional values
| Vitamin A | 196.61 mg | (24,576 %) | ||
| Vitamin D | 0.94 μg | (5 %) | ||
| Vitamin E | 2.57 mg | (21 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 12.36 mg | (103 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 51.71 μg | (17 %) | ||
| Pantothenic acid | 1.38 mg | (23 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 1.79 μg | (60 %) | ||
| Vitamin C | 57.61 mg | (61 %) | ||
| Potassium | 422.47 mg | (11 %) | ||
| Calcium | 84.42 mg | (8 %) | ||
| Magnesium | 49.42 mg | (16 %) | ||
| Iron | 2.68 mg | (18 %) | ||
| Iodine | 13.95 μg | (7 %) | ||
| Zinc | 3.48 mg | (44 %) | ||
| Saturated fatty acids | 7.96 g | |||
| Cholesterol | 146.26 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tacos
- 4 Taco shells (finished product)
- 1 red paprika
- 1 yellow paprika
- 1 orange paprika
- 1 green chili pepper
- 1 onion
- For the meatballs
- 500 grams mixed Ground meat
- 1 green chili pepper
- 1 egg
- 1 kaiser roll (day-old)
- salt
- peppers
- 2 Tbsps butter
- 2 Tbsps vegetable oil
- 1 jar Salsa picante (finished product)
Preparation steps
1.
For the meatballs, soak the rolls in lukewarm water. Rinse the green chile peppers, halve, remove seeds and finely chop. Mix the ground meat with the egg, squeezed roll and chile pepper, season with salt and pepper, and form small meatballs from the mixture.
2.
Heat butter and oil in a pan and fry the meatballs in it from each side for 4 minutes.
Cut the paprikas in half, remove the seeds, rinse and cut into strips. Peel the onion, cut in half and cut into rings. Rinse the green chile pepper and cut into rings.
3.
Spread the paprikas, onion and chile pepper into the tortilla shells, place three meatballs into each shell, and serve with salsa picante.
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