Mexican healthy snack Taco
Recently, I went to a Western restaurant with a good reputation in the local area, trying different dishes, and when I first tasted Taco in the restaurant, it wasn’t as delicious as I imagined, but I still came back and flipped through other tutorials on the Internet and improved it to make it myself. Taco is a famous snack in Mexico, it contains several kinds of fresh vegetables, all of which are raw, so you can also directly get more vitamins without firing. This time I also added an extra flaxseed oil, which contains polyunsaturated fatty acids, which are very good for metabolizing blood lipids, so this is really a very healthy snack. Try it now~
The recipe for Taco, a healthy Mexican snack
Step 1
Prepare all the ingredients.
Step 2
The cake is stuck into a circle with the mouth of the cup. I can card 5 pies per cake.
Step 3
Thread it with a bamboo skewer and put it in the oven at 150 degrees for 8 minutes. It comes out at its best and is crispy and not mushy.
Step 4
Next, start making salsa, peel and pulp the tomatoes, cut the avocados into pieces and mashed.
Step 5
Dice the cilantro, tomatoes and onion.
Step 6
Add the olive oil, linseed oil, black pepper and a pinch of salt, mix well so that the salsa is ready.
Step 7
Baked graham bread, add salsa, avocado puree, tuna/shrimp, and sprinkle with a little black pepper and you’re done~ The size of the one I made was just one bite at a time, and it was so delicious
Cooking tips for Taco, a healthy Mexican snack
1. Scald the tomatoes with hot water to easily remove the skin. 2. If the avocado you bought is not ripe and cannot be pureeed, you can steam it first. 3. Squeeze a little lemon juice into the avocado puree to prevent oxidation and blackening. 4. Coriander is the essence of salsa, so you must not do less. 5. The crust must be crispy to be delicious. 6. The meat can be replaced with shredded chicken or beef, which is very delicious. Here I use the water-soaked tuna, which is low in calories.