Veg Tacos With Cheese And Jalapeno Dip Recipe

Consume nutritious vegetables and beans with an explosion of flavours with this lip-smacking recipe. Kids will love the tangy taste and the fun variation that it adds to their diet.

Nutritional info

  • 15.7 mg
    Vitamin C
  • 0.1 mcg
    Vitamin B12
  • 283.9 kcal
    Energy
  • 23.9 gm
    Carbohydrate
  • 4.7 gm
    Protein
  • 204.5 mg
    Calcium
  • 0.6 mg
    Iron
  • 98.4 mcg
    Vitamin A
  • 13.9 gm
    Total Fat
  • Ingredients
  • Step-by-Step
  • Faqs
3.0 Number(22.0 gm) Taco Shell
1.0 Chopped Tbsp(10.0 gm) Capsicum
1.0 Chopped Tbsp(13.0 gm) Tomato
1.0 Chopped Tbsp(6.0 gm) Lettuce
1.0 Grated Tbsp(9.0 gm) Carrot
2.0 Tsp(9.0 gm) Rajma
1.0 Tsp(4.0 ml) Lemon Juice
1/4 Tsp(0.44 gm) Jeera Powder
1/4 Powder Tsp(0.54 gm) Red Chilly
0.13 Powder Tsp(0.37 gm) Black Pepper
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
1/4 Cup(51.0 ml) Nestlé A+ Milk
1.0 Grated Tbsp(8.0 gm) Cheese
1.0 Tbsp(13.0 gm) Cream
1.0 Chopped Tbsp(11.0 gm) Jalapeno
1/8 Tsp(0.54 gm) Salt

  • Soak and prepare cooked rajma and keep aside.

  • In a pan, heat 1 tsp oil.

  • Add 1 tbsp each of chopped capsicum, lettuce, tomato, and 1 tbsp of grated carrot.

  • Now add the cooked rajma and mix well.

  • Add 1/4th tsp each of jeera powder, red chilli and salt, and 1/8th tsp black pepper powder.

  • Mix all the ingredients well.

  • Drizzle 1 tsp lemon juice over the mixture.

  • Take a taco shell, fill the mixture.

  • To make the dip, combine 4 tbsp of Nestlé A+ Milk with 1 tbsp each of fresh cream and grated cheese.

  • Mix well.

  • Next, add 1 tbsp of chopped jalapeno and 1/8th tsp salt.

  • Blend everything to make a smooth dip.

  • Serve with the prepared veg tacos.

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