Potato Tacos
Composition / ingredients
8
Servings:
Cooking method
Peel the potatoes and cook. Meanwhile, heat the oil over high heat. Finely chop the zucchini and fry until golden brown. Season with salt and pepper and transfer to a bowl. Put the sausage cut into strips in a frying pan and fry until crispy. Cut boiled potatoes into cubes and add to the sausage. Stir and fry for another 5-6 minutes. Season with salt.
Peel the chili peppers from the seeds and finely chop them. Add finely chopped tomatoes, onion and cilantro. Heat the tortillas in a frying pan. Put the minced meat with potatoes and zucchini on one half of the tortilla, sprinkle with grated cheese and roll the tortilla in half.
Serve with sour cream or guacamole sauce.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Zucchini - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Feta cheese - 290 kcal/100g
- Salt - 0 kcal/100g
- Smoked sausage - 507 kcal/100g
- Onion - 41 kcal/100g
- Coriander greens - 25 kcal/100g
- Chili pepper - 40 kcal/100g
- Unleavened flatbread - 263 kcal/100g
- Rye flatbread - 375 kcal/100g
- Flatbread - 263 kcal/100g
