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🍳 90 min
🔥 1445 cal
✍️ by Taisiia Dobrozorova
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Taco gets a gourmet makeover in this non-traditional salad form for serving the dish. It is a crunchy, hearty and colorful meal, full of minerals useful for the body. This way of taco serving is a great idea for a party or family lunch.
Wheat flour
40 g (⅕ cup)
Corn flour
40 g (⅕ cup)
Ground Beef
125 g
Corn
125 g (½ cup)
Red bell peppers chopped
150 g (1 cup)
Onions
50 g (1 pieces)
Chili peppers
10 g (½ pieces)
Garlic
10 g (1 tsp)
Lime
20 g (½ pieces)
Coconut cream
30 g (3 tsp)
Cilantro
20 g (½ tsp)
Sunflower oil
40 g (4 tsp)
Water
20 g (⅖ cup)
Salt
1
Boil the corn until cooked and cut the grain from the head.
2
Knead the dough from wheat and corn flour, water, sunflower oil, and half a teaspoon of salt.
3
Coarsely chop sweet pepper, chili and onion, fry everything in sunflower oil, add salt and sugar to taste and sprinkle a little with lime juice.
4
Fry the ground beef in sunflower oil, add the chili, lime leaves, lemongrass, brown sugar, coconut cream, fish sauce, lime juice, and a little lime zest.
5
Roll out the dough into small round cakes and fry them in a dry frying pan. Place a warm cake on an inverted empty jar. Form the edges (when the cake cools, they will remain in the same position).
6
When the cake has cooled, remove and lay out in them the fried ground beef, vegetable filling and sprinkle with chopped herbs.
Although it’s a salad, this dish is very self-contained and rich, so it can become a full lunch or dinner.
You can also prepare taco salad without ground beef.
Cooking Method
Frying
Recipe category
Lunch
Recipe cuisine
Mexican
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