Beetroot Tacos With Raw Salad Filling
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Tacos are the perfect meal solution for anything from lazy to busy days. Just make a stack of tacos and refrigerate. Whip up a simple to complex filling as per your moods or schedule. This particular recipe gets done in 15 minutes flat.
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Ingredients
- 1/2 cup corn meal makki ka attached
- 2 teaspoon flaxseed powder
- 5 spoon beetroot puree
- 2 teaspoon hot water for kneading the dough
For the salad filling
- 1 capsicum small
- 1 carrot small
- 1 cucumber small
- Handful lettuce
- 2-3 baby corns
- 1 onion small
- 1 teaspoon mustard sauce
- Few drops Tabasco sauce
- 1 dash lime
- 1/2 teaspoon olive oil
- Salt to taste
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Instructions
- Take the corn meal, flax seed powder, beetroot puree in a mixing bowl.
- Mix thoroughly and add few spoons of hot water to bring everything together. The dough should be firm yet pliable.
- Chop the raw vegetables into thin sticks or strips.
- Take in another mixing bowl. Add olive oil, mustard sauce, tabasco sauce, lime juice, agave nectar and salt. Toss everything together.
- Divide the dough into 3-4 portions. Roll out each portion into a circular or elongated shape.
- Heat an iron or non stick skillet. Place the tacos on the skillet and cook on both sides for about 2 minutes each without applying oil.
- Place the salad filling in the middle of each Taco and fold it over.
- Serve immediately.
Notes
One can also cook and refrigerate the tacos without putting any filling inside them. Take out and warm in a microwave whenever you want to eat.
Recipe Nutrition
Calories: 507 kcal | Carbohydrates: 96 g | Protein: 15 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 3 g | Sodium: 160 mg | Potassium: 1402 mg | Fiber: 18 g | Sugar: 20 g | Vitamin A: 14219 IU | Vitamin C: 176 mg | Calcium: 122 mg | Iron: 5 mg
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