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AnagyRN
Beet tacos with salmon, avocado and radish
Homemade wraps with beetroot topped with radish, smoked salmon, avocado, coriander and tabasco.
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Ingredients
Directions
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Cut the radishes into thin slices, put in a bowl and scoop with the apple vinegar.
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Sprinkle with salt and salt, and let alone until used.
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Sieve the flour with the salt over a large mixing bowl.
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Add the egg and the beet juice and beat with a whisk until smooth.
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Pour in the rest of the beet juice and beat again smooth.
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Heat some of the oil in a large frying pan and spoon in 3 to 4 heaps of batter with a ladle.
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These are the wraps. They may have a diameter of 12 cm.
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Let the wraps bake for 2 min on medium heat until the top is dry.
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Turn down the fire a little when the bottom turns brown.
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Turn the wraps over with a spatula and bake for another 1 min. Repeat with the rest of the batter.
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Keep the wraps warm under a lid or a plate until all the batter is used.
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Break the salmon into pieces. Cut the flesh of the avocado into cubes.
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Drain the radish. Cut the coriander coarsely.
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Serve the wraps and the toppings in separate dishes. That way everyone can make his or her own taco! .
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Nutrition
685Calories
Sodium35% DV840mg
Fat66% DV43g
Protein50% DV25g
Carbs15% DV45g
Fiber40% DV10g
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