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Sausage tacos
A fun Saturday night supper for the family!
What you need
- 450 g good quality pork sausages
- 45-60 ml hot taco sauce
- 8 taco shells
- 100 g curly endive lettuce
- 225 g canned red kidney beans drained and rinsed
- 1 avocado, stoned, peeled and diced
- 40 g pitted black olives, halved
Method
Preheat a medium grill. Grill the sausages for 8-10 min, turning occasionally, until evenly browned. Reduce heat to low. Brush the sausages liberally with taco sauce. Grill for 1-2 min.
Warm the taco shells according to pack instructions.
Arrange the lettuce leaves, kidney beans, avocado and olives in each taco.
Place sausages in the prepared tacos. Serve.
Serving suggestion
Garnish with sliced tomatoes.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3395 | 1107 | 10475 | 8350 |
| Energy (kcal) | 811 | 264 | 2500 | 2000 |
| Protein (g) | 20.6 | 6.71 | ||
| Carbohydrate (g) | 41.5 | 13.5 | 345 | 275 |
| Fat (g) | 63.9 | 20.8 | 95 | 70 |
| Fat (saturated) (g) | 19.1 | 6.21 | ||
| Fibre (g) | 10.5 | 3.42 | ||
| Sodium (mg) | 1473 | 480 | ||
| Salt (equivalent) (g) | 3.68 | 1.20 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 89.1 | 29.1 | 800 |
| Vitamin B-12 (µg) | 1.27 | 0.41 | 1 |
| Vitamin B-6 (mg) | 0.58 | 0.19 | 2 |
| Vitamin C (mg) | 16.5 | 5.37 | 60 |
| Vitamin D (µg) | 78.0 | 25.4 | 266 |
| Vitamin E (mg) | 2.64 | 0.86 | 10 |
| Zinc (mg) | 3.13 | 1.02 | 15 |
| Calcium (mg) | 129 | 42.1 | 800 |
| Folate (mcg) | 144 | 47.1 | 200 |
| Iron (mg) | 3.88 | 1.27 | 14 |
| Magnesium (mg) | 96.5 | 31.5 | 300 |
| Niacin (mg) | 5.11 | 1.67 | 18 |
| Pantothenic acid (mg) | 1.46 | 0.48 | 6 |
| Riboflavin (mg) | 0.34 | 0.11 | 1.6 |
| Phosphorous (mg) | 318 | 104 | 800 |
| Thiamin (mg) | 0.85 | 0.28 | 1.4 |
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