Taco’s with salad
It has been quite some time since I
made salad. A chill salad is much needed for this summer. “Taco’s with salad”
is a healthy recipe and can be consumed by any age groups.
Taco’s are new to me and we started consuming
at home very recently. DIP Foods send me to try there mini and original sized
taco’s and they tasted absolutely yummy. They are crispier hence its definitely
a best snack during rainy evenings. Since it has some spices added to it, I felt
like having them as it is.
This is definitely a diabetic friendly
and cholesterol friendly recipe and can be consumed by any age groups.
The measurements are given after chopping
the vegetables. You may add sprouts & cabbage to this also. For kids
friendly version you can add boiled potatoes. I just wanted to present the
diabetic friendly & cholesterol free version hence I skipped few of them.
The taco’s are made out of maize flour, wheat flour,
palm oil, salt & spices. There are no eggs hence very ideal for pure
vegetarians. The packaging is good and once opened must be transferred to a zip
lock or airtight containers similar to any cookies. Taco’s are available in 2
sizes.
Check out my other recipes with DIP Foods
Product
Sponsor:
Availability
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All the information about the product is based on
my personal experience only.
Recipe:
Taco’s with vegetables
|
Preparation
Time : 15 mins
|
Cooking
time : 10 mins
|
Refrigerate
: 1 hour (Optional)
|
Serves
: 6 people
|
Video
Ingredients
|
Taco shells – 15
|
Garlic
- 2
|
Cilantro – 1 small bunch, Chop finely to
yield ¼ cup
|
Olive Oil – 1 tsp
|
Tomato - 1 nos– Chop finely to yield ½ cup
|
Cucumber – 1/2 nos - Chop finely to yield ½ cup
|
Capsicum – Red/Yellow – Chop finely to yield
½ cup
|
Onion – 1 nos - Slice them thin & long to yield ½
cup
|
Corn – ½ cup
|
Salt – to taste
|
Pizza Topper – Generous amount
|
Black Chickpeas – ½ cup (Boiled) - Optional
|
Lemon Juice – 1 tsp
|
Preparation
|
1.
Soak chickpeas
overnight.
|
2.
Boil chick peas
and keep it separately
|
3.
Boil the corn.
|
4.
Chop the
vegetables as mentioned in the ingredients table. Measure it based on the
measurements given in table.
|
5.
Mix all the
ingredients and refrigerate for minimum 1 hour (Optional step)
|
6.
Serve them with
taco’s.
|
Notes
|
1.
The vegetables have
watery content hence while serving make sure to remove the water the taco’s
would turn soggy
|
2.
Serve the salad
with taco’s just before consuming.
|
3.
Mix and match
with vegetables of choice.
|
Measurements
|
1 tsp = 5ml
|
1 tblsp – 15 ml
|
1 cup = 200 ml
|
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