Directions:
- Place the pork, anchovies, paprika.
- Chili powder and cayenne in a large ungreased frying pan.
- Cook over medium high heat.
- Stirring occasionally to break up the chunks of meat about 5 minutes until the pork is browned.
- Add the coconut milk and cook until almost all the liquid evaporates, about 10 minutes.
- Mix the jicama and the lime juice to assemble.
- Spread about 1/3 cup of the pork filling in the center of a tortilla.
- Top with the jicama, eggplant, cabbage, cucumbers, and mint.
- Fold and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1616.88 Kcal (6770 kJ) | ||
| Calories from fat | 1271.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 141.32g | 217% | |
|---|---|---|---|
| Cholesterol | 136.05mg | 45% | |
| Sodium | 418.34mg | 17% | |
| Potassium | 1566.39mg | 33% | |
| Total Carbs | 59.62g | 20% | |
| Sugars | 8.7g | 35% | |
| Dietary Fiber | 14.81g | 59% | |
| Protein | 27.57g | 55% | |
| Vitamin C | 37.2mg | 62% | |
| Vitamin A | 1mg | 33% | |
| Iron | 122.5mg | 681% | |
| Calcium | 146.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 233.26 Kcal (977 kJ) | ||
| Calories from fat | 183.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.39g | 217% | |
|---|---|---|---|
| Cholesterol | 19.63mg | 45% | |
| Sodium | 60.35mg | 17% | |
| Potassium | 225.98mg | 33% | |
| Total Carbs | 8.6g | 20% | |
| Sugars | 1.26g | 35% | |
| Dietary Fiber | 2.14g | 59% | |
| Protein | 3.98g | 55% | |
| Vitamin C | 5.4mg | 62% | |
| Vitamin A | 0.1mg | 33% | |
| Iron | 17.7mg | 681% | |
| Calcium | 21.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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