avec poivrons rôtis, oignons et salade de chou crémeuse
Ingrédients : Bœuf haché • Mélange pour salade de chou (chou rouge, chou vert, carotte) • Poivron • Tortillas de farine (blé, sulfites) (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) • Citron • Oignon jaune • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Persil • Coriandre • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Bœuf haché
250 g
Persil
7 g
Coriandre
7 g
Tortillas de farine
6 unit(s)
Salade de chou
170 g
Citron
1 unit(s)
Crème sure
43 mL
Mélange paprika fumé et ail
6 g
Poivron
1 unit(s)
Oignon, en tranches
56 g
Purée d’ail
1 tbsp
Sel
0.33 tsp
Poivre
0.13 tsp
Huile
7.5 tbsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Rough chop parsley and cilantro.
- Core, then cut peppers into 1/4-inch slices.
- Zest, then juice lemon.
- To an unlined baking, add peppers, onions, 1 tbsp (2 tbsp) oil and half the Smoked Paprika-Garlic Blend. Toss to combine. Season with salt and pepper.
- Broil in the middle of the oven for 5-7 min, stirring halfway thorugh, until tender and lightly charred.
- Meanwhile, In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add remaining Smoked Paprika-Garlic Blend, half the garlic puree and 2 tbsp (4 tbsp) water. Season with salt and pepper.
- Meanwhile, to a measuring jug, add cilantro, parsley, remaining garlic puree, half the lemon zest, lemon juice and 1/3 cup (2/3 cup) oil. Season with salt and pepper, then using a hand-blender, blend until smooth. (NOTE: If you don't have a hand-blender finely chop cilantro and parsley.)
- In a large bowl, add coleslaw cabbage mix, sour cream, remaining lemon zest and 1 tbsp (2 tbsp) chimichurri. Season with salt and pepper, then mix to combine.
- Place tortillas on a heat-proof plate and cover with a damp paper towel. Microwave in 30-second increments until warmed through.
- Divide tortilla between plates.
- Divide beef between tortillas.
- Divide veggies between tortillas and top with coleslaw.
- Spoon chimichurri over top of tacos.
1130
kcal
Calories
81
g
Fat
18
g
Saturated Fat
68
g
Carbohydrate
15
g
Sugar
7
g
Dietary Fiber
37
g
Protein
100
mg
Cholesterol
1060
mg
Sodium
1.5
g
Trans Fat
1150
mg
Potassium
250
mg
Calcium
7.5
mg
Iron
avec poivrons rôtis, oignons et salade de chou crémeuse
avec poivrons rôtis, oignons et salade de chou crémeuse
avec poivrons rôtis, oignons et salade de chou crémeuse
avec poivrons rôtis, oignons et salade de chou crémeuse
