Oven roasting poblano chiles and onions brings out a charred, earthy flavor that seriously enhances this dish, so don’t be afraid to get a little bit of color and crisp edges on them. Paired with “pepitas,” or pumpkin seeds, our tacos get a dose of crunch and protein. If you happen to have a mandolin, feel free to use it for the apple and red cabbage—thinly slicing them can be achieved by any number of kitchen tools, a knife being only one.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (498g) | ||
Recipe Makes: 2 | ||
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Calories: 380 | ||
Calories from Fat: 57 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 165.4mg | 6 % | |
Potassium 1379mg | 36 % | |
Total Carbohydrate 77g | 23 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 64.8g | ||
Protein 11.3g | 16 % | |
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: 380
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