Taco Authority - Web Medicine

Ingredients to prepare taco salad 1 tablespoon of olive oil. 565 grams of fat -free meat. 1 cup of Mexican sauce. A teaspoon of chili powder (optional). 1 teaspoon cumin. Salt and ground pepper. 3 tablespoons of fresh coriander. 1 Grain chopped lettuce. 150 grams of roasted toast. 1 cup grated cheese (Mexican cheese or any kind you prefer) can be used. 1-2 cups of crushed cherry tomatoes in two. 1 grain of avocado cut into small pieces. 5 tablespoons of cream (optional). 1/4 cup chopped red onion (optional). The steps to prepare the taco salad, heat half a tablespoon of olive oil in a non -adhesia cake pan over a medium temperature. Put the mince in the pan and leave for 3 minutes or until the meat turns brown, then leave the meat on the fire until it is tender. Remove all fats in the pan and place sals sauce, chili and cumin. Put the salt and pepper on the meat and then stir for one minute. Remove the pan from the heat and place the coriander in the meat mixture. Bring a large bowl of salad and then place the lettuce in the bowl. Place the tortilla chips on lettuce, then meat, cheese, tomatoes, avocado, cream and red onion. Submit the authority afterwards without moving it. Nutritional notes contain somewhat many calories, so you must calculate the eaten classes if you strive to lose weight and loss. Choose a low -fat red meat and without. Use a low -fat -cream. The cream can be replaced by the brick due to the high fat, and the types and amount of vegetables can be increased to increase the nutritional value of the dish. Taco and diabetics. This salad contains a very large amount of dietary fiber, which delays the process of absorbing sugar in the intestines and regulating blood sugar levels. Starch sticks should be calculated in this salad and protein, reduce the amount of taco used, and use a low -fat cream. Taco and heart patients prefer to pay attention to not adding salt to this recipe as it contains a good amount of sodium. Heart patients are usually advised not to eat red meat and replace it with white which is the lowest cholesterol and fat. It is recommended to reduce the amount of oil, salt and cream in the recipe for heart patients. Taco and pregnant women are a source of protein and fat and many of the necessary minerals during pregnancy, such as folic acid and iron, which is needed to prevent the fetus distortions and protect you from anemia. It is a rich source of antioxidants that strengthen your immune system. The pregnant woman is advised to eat hot sauces in small quantities as the chili increases the heartburn and the problems of the digestive system in the pregnant woman. The calories and the nutritional values ​​of the taco salad per session, calories 536 calories, protein 44.2 g, total fat, 29.1 grams, total carbohydrates 25.4 grams, food fibers, 6.3 g sodium 723 milligrams, 130 milligrams