4 Serves
71 Mins
Using a chefs knife and cutting board, finely chop the walnuts until they resemble the texture of ground meat.
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MexicanVitamin E
2 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
149 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
435 mg / 1,250 mgPotassium
553 mg / 4,700 mgSodium
1060 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
9 g / 20 gCholesterol
39 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Dice the onion finely using the chefs knife.
Heat the olive oil in a large skillet over medium heat.
Add the diced onions to the skillet and sauté until translucent, then stir in the chopped walnuts and cook until lightly browned.
Season the mixture with salt and pepper, stirring well to combine all flavors.
Warm the hard taco shells in the oven according to package instructions.
Spoon the walnut mixture into the warm taco shells and serve immediately.
3
g14
g5
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Mexican.jpg&w=3840&q=75)
Sudanese