Tacos de Chicharrón Prensado Vegetal

Tacos de Chicharrón Prensado Vegetal are a delightful vegetarian twist on a traditional Mexican snack, featuring crispy, savory pressed vegetable chicharrón stuffed into warm tortillas. Perfectly complemented by fresh toppings, these tacos bring a burst of flavor and a satisfying crunch to your plate.

Ingredients

• Corn tortillas - 4 small (about 15 cm diameter)
• Vegetable chicharrón - 150 grams
• Onion - 1 small, finely chopped
• Cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Avocado - 1 small, sliced
• Salsa verde - 4 tablespoons
• Salt - to taste
• Oil - 1 tablespoon (for frying)

Steps

1. Heat the oil in a skillet over medium heat.
2. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the vegetable chicharrón to the skillet and cook for another 5-7 minutes, stirring occasionally, until crispy and heated through.
4. Warm the corn tortillas in a separate skillet or on a griddle for about 30 seconds on each side until pliable.
5. Assemble the tacos by placing a generous amount of the chicharrón mixture on each tortilla.
6. Top with sliced avocado, chopped cilantro, and a drizzle of salsa verde.
7. Serve with lime wedges on the side for an added zest.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in fiber from the avocado and vegetables, promoting digestive health.
• Contains healthy fats from the avocado, which are beneficial for heart health.

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