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Suggest a better descriptionFor shells: Mix flours and salt. Add some water knead to a pliable dough. Divide and roll into 4-5" very thin chappatis. Prick both sides with fork. Arrange on a large cloth to air out. Deepfry one at a time till lightly golden. Fold into a U or taco shape while hot, drain and cool. Repeat for all. For bean filling: Pressure cook rajma till well cooked. (approx. 7 whistles). Drain and mash coarsely while hot. Keep aside 1 cup of the water. Return mashed rajma to cooker directly. Add drained water, all other ingredients and cooked till well blended. Add some more water if required. Do not make watery. Keep aside and use hot or warm. For topping: Mix all vegetables, add salt and pepper and toss lightly. To serve: Put a tablespoon of bean filling inside the taco. Spread a tablespoon of topping. Dot topping with a teaspoon each of tomato ketchup and salsa dip. Top with plenty of grated cheese. Serve immediately. Making time: Tacos-1 hour Filling, salad-45 minutes Finishing-10 minutes Makes: 18-20 tacos Shelflife: Shells over 1 week.
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Serving Size: 1 Serving (3445g) | ||
Recipe Makes: 1 | ||
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Calories: 1927 | ||
Calories from Fat: 508 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.4g | 75 % | |
Saturated Fat 32.4g | 162 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 149.2mg | 46 % | |
Sodium 4262.6mg | 147 % | |
Potassium 7439.8mg | 196 % | |
Total Carbohydrate 300.2g | 88 % | |
Dietary Fiber 55.9g | 224 % | |
Sugars, other 244.3g | ||
Protein 86.4g | 123 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1927
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