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Beetroot Tacos With Raw Salad Filling
Sweta Biswal
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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Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Served As
Brunch
,
Dinner
,
Lunch
,
Salad
,
Snacks
Recipe Cuisine Type
Fusion
Servings
1
Calories
507
kcal
Ingredients
1x
2x
3x
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
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.
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
Keyword
beetroot
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