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Sue Wilker Rockamann
Winter filled tacos
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Ingredients
Directions
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Cut the leeks into thin rings and finely chop the parsley. Heat 1 tablespoon of olive oil in a stir frying pan, stirring the mince over high heat. Fry the onion for 2 minutes.
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Spoon the taco herbs, tomato paste, white beans with water and 100-150 ml stock. Let the dish simmer for 6-8 minutes.
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Heat the taco shells according to the instructions on the package.
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Heat 1 tablespoon of olive oil in a frying pan and stir-fry the leek for 2-3 minutes until they are softer, but still have a bite.
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Fill the taco shells with the minced meat mixture and the leeks and parsley.
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30 minMain dishbig winter carrot, onion, vine tomato, Tuscan sausages, cavolo nero - palm cabbage, traditional olive oil, cannellini canned beans, fresh flat parsley, roasted pine nuts, Greek yogurt (0% fat),Mediterranean stew with tuscan sausages and cavolo nero -
25 minMain dishred-skinned potato, lemon, Sun dried tomatoes, parsley, zucchini, lamb's lettuce, mackerel fillets on skin, mild olive oil,mackerel with potato salad and zucchini -
120 minMain dishWhite bread, milk, butter, smoked bacon cubes, sweet-sour apple, walnuts, Italian, egg, garlic, shallots, whole chicken, olive oil,stuffed free-range chicken -
40 minMain dishfresh coriander, sambal oelek, ginger syrup, yoghurt mayonnaise, old white bread, garnish almonds, garlic, stir-fry oil, salt, seawolf fillets,seaweed with almond crust and coriander mayonnaise
Nutrition
490Calories
Fat38% DV25g
Protein42% DV21g
Carbs13% DV39g
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