Turkey Tacos with Peanut Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 33.32 g | (34 %) | ||
| Fat | 34.31 g | (30 %) | ||
| Carbohydrates | 42.13 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 123.27 mg | (15,409 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.41 mg | (28 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 5.27 mg | (44 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 90.13 μg | (30 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45.14 mg | (48 %) | ||
| Potassium | 446.6 mg | (11 %) | ||
| Calcium | 117.31 mg | (12 %) | ||
| Magnesium | 92.11 mg | (31 %) | ||
| Iron | 2.71 mg | (18 %) | ||
| Iodine | 1.2 μg | (1 %) | ||
| Zinc | 1.37 mg | (17 %) | ||
| Saturated fatty acids | 5.51 g | |||
| Cholesterol | 53.44 mg |
Ingredients
- Ingredients
- 150 grams Tomatoes
- 1 onion
- 2 garlic cloves
- 1 Red chili pepper
- 4 Tbsps vegetable oil
- crushed allspice (1/2 tsp)
- crushed cinnamon (1/2 tsp)
- 80 grams roasted Peanuts
- 100 milliliters Instant Chicken broth
- 2 Romaine lettuce
- 1 bunch scallions
- 450 grams Turkey
- 125 milliliters sherry
- salt
- 12 Taco shells 125 grams (approximately 4 ounces)
Preparation steps
Blanch the tomatoes briefly, peel, core, remove seeds and dice. Peel the onion and garlic. Dice the onion. Slit the chillies lengthways, remove seeds and chop.
Heat 2 tablespoons of oil in a small pan and sweat the onions over medium heat, stirring until glassy. Press the garlic into the pan, add the chili and fry briefly. Remove the pan from the heat. Add in the tomatoes, allspice, cinnamon and 60 grams (approximately 2 ounces) of the peanuts. Pour in the broth and then puree everything together with a hand blender.
Chop the remaining peanuts and set aside.
Rinse the romaine lettuce, clean and spin dry. Remove the leaves and cut into strips. Rinse, clean and cut the white and light green parts of the scallions into 3 cm (approximately 1 inch) pieces.
Heat the remaining oil in a pan, and fry the turkey meat over high heat, while stirring, for about 5 minutes. Add the scallions and stir-fry for 3 minutes, then stir in the sherry and bring back up to heat. Remove the meat and scallions with a slotted spoon from the broth and keep warm, covered, in the oven (70°C, approximately 150°F). Pour the peanut salsa into the pan and heat, while stirring, until it thickens. Season with salt.
Heat the taco shells according to package instructions and fill with the romaine lettuce, turkey and scallions. Pour the peanut salsa over it and with sprinkle with peanuts. Serve immediately.
