Filter
Reset
Sort ByRelevance
Jill Faucher-Ross
Tacos with vegetables
Mexican tacos with fillet steaks and vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 125 ° C.
-
Heat the taco shells in the oven for 15 minutes.
-
Cut the meat into strips. Heat the oil in a wok. Stir fry the meat for 3 minutes with the paprika. Add pepper and salt to taste.
-
Cut the pepper into strips. Add the cabbage, corn and paprika to the wok and stir-fry for another 4 minutes. Add the taco sauce and cook for another 1 min.
-
Put the vegetable-meat mixture in the taco shells and spread over 4 plates. Serve with the rest of the sauce.
Blogs that might be interesting
-
35 minMain dishfrozen scampi, chorizo sausage, traditional olive oil, large onion, celery, Red pepper, Tasty vine tomato, fresh flat parsley, Red pepper, ham, White rice, chicken broth from tablet,caribbean rice dish (jambalaya)
-
20 minMain dishpenne, onions, roasted peppers, olive oil, pasta sauce tomato, Pink shrimps, mixed iceberg lettuce, vinaigrette,penne with spicy sauce and shrimps
-
40 minMain dishchicken breast, smoked bacon, baby potatoes, traditional olive oil, cucumber, tomato, Greek yoghurt,chicken in bacon with oven bells
-
50 minMain dishfrozen cod, thawed, olive oil, large onion (chopped), 1 clove of garlic, red pointed pepper, ripe tomato, fresh oregano, finely chopped, gluten-free corn fusilli, mild paprika, grated mature cheese,corn paste with tomato-pepper sauce and fish
Nutrition
330Calories
Sodium2% DV59mg
Fat28% DV18g
Protein44% DV22g
Carbs7% DV20g
Fiber8% DV2g
Loved it