Persian Tacos W/Vegetarian Option
20 mins (prep 15, cooking 5)
27 ingredients
3-4 servings
Local recipe. For a vegetarian version, substitute any seasonal vegetable such as eggplant, summer squash/zucchini, acorn squash, portabello mushrooms, etc. either grilled or roasted. *FRESH* herbs only, please! Even quicker to prepare if you use leftover shredded meat or vegetables!

Categories:  <-30-mins , easy , main-dish , meat , quick , vegetable , southwest-asia-(middle-east) , time-to-make ,
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Serving Size (13.17 g)
Servings 3
Amount per Serving
Calories 94.12 Calories from Fat 88.92
% Daily Value *
Total Fat 9.88g 45.59%
Saturated Fat 1.36g 20.47%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.58mg 0.07%
Total Carbohydrate 1.65g 1.65%
Dietary Fiber 0.06 g 0.74%
Sugars 1.11 g %
Protein 0.08g 0.5%
Vitamin A 46.57IU% Vitamin C 0.63mg%
Calcium 2.53mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baby arugula, lime slice, hot chili pepper, fresh cilantro, fresh basil, plain yogurt, ground turkey, pomegranate molasses