Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
638
Calories
15g
Protein
46g
Fat
50g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 small carrots, peeled and sliced 1/4-inch thick (about 1 1/2 cups sliced carrots)
- 1 small bunch parsley
- Salt
- 1/2 teaspoon whole cumin or 1/8 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- 3\4 teaspoon sweet paprika
- 1\8 teaspoon cayenne pepper
- 2 tablespoons safflower or olive oil
- Zest of 1 whole lemon
- 1 teaspoon lemon juice, plus more for the avocado
- 1 cup shredded Sargento mozzarella
- 4 small corn tortillas
- 1/2 avocado, cubed and sprinkled with a little lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes