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🍽️ Vegetable Tacos with Fresh Guacamole

411 kcal · 30 min · 4 servings

Ingredients

• 1 ripe avocado
• 100 g cream cheese preparation (0.2% fat)
• 1 drop lemon juice
• salt
• pepper
• 2 carrots
• 1 stalk leek
• 1 zucchini
• 340 g corn (drained weight; can)
• 0.5 radicchio
• 16 taco shells

Instructions

1. 1. Cut the avocado in half and remove the pit.
2. 2. Scoop the avocado flesh out with a spoon and place it in a bowl.
3. 3. Add the cream cheese and lemon juice to the avocado.
4. 4. Blend the mixture with a mixer or mash it with a fork until smooth.
5. 5. Season the guacamole with salt and pepper to taste.
6. 6. Fill the prepared guacamole into four small bowls.
7. 7. Peel the carrots.
8. 8. Grate the carrots into fine strips.
9. 9. Wash the leek thoroughly.
10. 10. Remove the green tops and root ends from the leek.
11. 11. Cut the leek into thin strips.
12. 12. Wash the zucchini.
13. 13. Cut the zucchini in half lengthwise.
14. 14. Slice the zucchini halves into thin rounds.
15. 15. Bring a pot of water and salt to a boil.
16. 16. Add the carrot strips and leek strips to the boiling water.
17. 17. Cook the vegetables for exactly one minute.
18. 18. Drain the vegetables.
19. 19. Immediately shock the vegetables with cold water to stop the cooking process.
20. 20. Let the vegetables drain well.
21. 21. Drain the corn from the can.
22. 22. Wash the radicchio.
23. 23. Dry the radicchio in a salad spinner.
24. 24. Tear the radicchio into bite-sized pieces.
25. 25. Fill the taco shells with the prepared vegetables.
26. 26. Serve the tacos with the guacamole.

Nutrition per serving

• kcal: 411
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 50 g