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Jill Faucher-Ross
Tacos with vegetables
Mexican tacos with fillet steaks and vegetables
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Ingredients
Directions
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Preheat the oven to 125 ° C.
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Heat the taco shells in the oven for 15 minutes.
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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.
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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.
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Put the vegetable-meat mixture in the taco shells and spread over 4 plates. Serve with the rest of the sauce.
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Nutrition
330Calories
Sodium2% DV59mg
Fat28% DV18g
Protein44% DV22g
Carbs7% DV20g
Fiber8% DV2g
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