Filter
Reset
Sort ByRelevance
Kristen Foery
Mexican taco salad
A tasty healthy taco salad on Mexican recipe with chicken.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Cut the onion into thin rings. Cut the iceberg lettuce into strips. Drain the corn.
-
Heat the grill pan. Brush the chicken with the oil and sprinkle with salt and pepper. Grill the meat 4 min. Turn halfway. Allow to cool.
-
Halve the avocados, remove the kernel and scoop out the pulp with a spoon. Cut in strips lengthwise.
-
Mix the corn with the onion rings.
-
Heat the tacos according to the instructions on the package. Put the tacos in a long bowl and fill them half with the iceberg lettuce.
-
Scoop the corn salad in and spread the chicken, avocado and salsa over it.
Blogs that might be interesting
-
55 minMain dishunsalted butter, wheat flour, semi-skimmed milk, ground nutmeg, chestnut mushrooms, mushroom melange, traditional olive oil, garlic, dried tarragon, small baking flour, gorgonzola bluefruit cheese 48, fresh lasagne sheets,Mushroom lasagne -
85 minMain dishtenderloin, traditional olive oil, Zaanse mustard, liquid honey, apple cider vinegar, chili powder, garlic,skewers of pork tenderloin in mustard marinade -
40 minMain dishsunflower oil, lean ground beef, Chinese wok vegetable bean sprouts red pepper, tomato cubes, peanut butter, ketjapmarinademanis, potato slices, seroendeng,indian minced meat dish -
20 minMain dishlentils in pot, unsalted butter, cut white cabbages, Elstar apple, onion, low-fat smoked bacon strips, Gelderse smoked sausage,lentil dish with bacon, smoked sausage and cabbage
Nutrition
615Calories
Sodium32% DV765mg
Fat57% DV37g
Protein52% DV26g
Carbs14% DV41g
Fiber44% DV11g
Loved it