Street Taco

5 from 1 vote

The today's idea is coming out of Central America, I used to have it for Lunch or Dinner during my time in Belize. Today's recipe is about Street Tacos! But of course, like always in my blog, with a healthy twist.

Prep Time10

Cook Time5

Plating10

Total Time25

Course: Dinner, Lunch, Main Course

Cuisine: Mexican

Keyword: cilantro, healthy, healthy food idea, healthy lifestyle, healthy street taco, mexican, mint, protein dinner, street taco

Servings:

Calories: 669kcal

Equipment

1 cutting board
1 cooking knife sharp
1 blender
1 frying pan

Ingredients

Salsa

20 gramm mint
30 gramm cilantro
3 cloves garlic
1 pcs chili Habanero
50 ml olive oil extra vergin
5 gramm salt

Taco and filling

2 pcs taco whole grain diameter 14cm or 5,5 inches
0,25 pcs avocado ripe
0,5 pcs tomato
3 tbsp chick peas can, without sugar
2 pcs shallots
100 gramm ground chicken
1 pcs garlic cloves
1 pcs chili habanero
1 pinch salt
1 pinch pepper
1 tsp olive oil

Instructions

Salsa

Wash the herbs, peel the garlic cloves and remove the seedlings inside. Remove the stand of the chili and blend everything with the olive oil and salt in a blender. Chill it after.

Taco and Filling

Dice the tomato, shallots and garlic. Half the chili. Heat a pan and fry the ground chicken with half of the shallots, all of the garlic and the chili. Add salt and pepper to taste. When fully cooked through, transfer it in a bowl. For the chickpeas, use can ones without sugar and wash it after opening the can.
In the pan heat the taco, it becomes more flexible. It rolls easier after.

Plating

Fill the tacos with the minced meat, chickpeas, tomatoes and avocado. Top it with the Salsa and remaining shallots.

Video

Nutrition