Calories
720 kcal
Protein
40 g
Fat
46 g
Carbohydrates
33 g
Finely cut 1 red onion, 1 red chilli and 1 garlic clove. Then heat the olive oil in your pan. Fry 4.40 oz of ground beef over high heat for about 4 minutes until crumbly. Season with 2 teaspoons of Garam Marsala, add pepper and salt. Then add the garlic, onion and chili, sauté over medium heat for 7 minutes, then remove from heat and keep warm.
For salsa, finely chop 1 red onion. Cut 1 avocado in half, remove the pit, separate the flesh and cut finely. Peel, remove seeds and finely chop Charente melon. Finely chop 0.88 oz cherry tomatoes.
For the dressing, mix the juice of 1 lime, 1 tablespoon white wine vinegar and 2 tablespoons olive oil, add pepper and salt. Mix onion, tomatoes, avocado and melon in a bowl with dressing. Peel 1 romaine lettuce core, rinse, dry and cut into thin strips. Grate cheddar on a coarse grater.
Put the meat mixture in the middle of 4 tortillas (⌀ 9.4 Inch) and sprinkle with cheese. Put the tortillas on a baking sheet and bake in an oven preheated to 356℉ for 5 minutes (convection is not recommended). Put the salsa and lettuce over the meat, roll up the tortillas and serve.
Put on disposable gloves when chopping chili peppers.
Bon Appetit!
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