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Calories601
Protein44.9g
Carbs55.5g
Fat22.6g
Fiber11.8g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
176.18 mcg RAE19.6% DV100% coverage
Vitamin C
106.04 mg117.8% DV100% coverage
Vitamin D
0.16 mcg0.8% DV100% coverage
Vitamin B6
1.18 mg69.6% DV100% coverage
Vitamin B12
4.22 mcg176% DV100% coverage
Folate
133.75 mcg DFE33.4% DV100% coverage
Calcium
62.43 mg4.8% DV100% coverage
Iron
7.15 mg39.7% DV100% coverage
Magnesium
138.38 mg32.9% DV100% coverage
Potassium
1,289.33 mg27.4% DV100% coverage
Phosphorus
568.29 mg45.5% DV100% coverage
Zinc
13.25 mg120.4% DV100% coverage
% Daily Value uses US FDA Daily Values (2024). Coverage is the share of recipe ingredient weight represented by matched nutrient data.
Cook mode
Ingredients
Method
Useful swaps
Make carne asada tacos: Coat 160 g steak with 10 g lime, 6 g chipotle, 0.8 g cumin, and 0.3 g salt for 5 minutes; sear in 5 g oil for 3 to 5 minutes per side to 145°F and rest 5 minutes. Sauté 70 g pepper for 3 minutes, warm 130 g rice and 70 g beans for 2 minutes, divide everything among three warmed 25 g corn tortillas, and add 45 g avocado, 6 g cilantro, 5 g lime, and 0.3 g salt. Remains balanced. No major allergen is introduced; verify packaged tortillas. Three 25 g tortillas add modest carbohydrate compared with the bowl.
Pack a layered carne asada jar: Marinate and sear 160 g steak with 10 g lime, 6 g chipotle, 0.8 g cumin, 0.3 g salt, and 5 g oil to 145°F; rest 5 minutes and slice. Cook 70 g pepper for 3 minutes, warm 130 g rice and 70 g beans to 165°F, cool promptly, then layer with steak. Pack 45 g avocado, 6 g cilantro, 5 g lime, and 0.3 g salt separately and add after reheating. Remains balanced and portable. No major allergen is introduced. Nutrition is unchanged; separate cold toppings protect freshness.
Storage and reheating
Refrigerate for up to 3 days.
Not marked as freezer-friendly.
Suggested reheating: Microwave, Pan.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
Chicken, red pepper, onion, corn tortillas, and cumin make a true five-main-ingredient fajita dinner, with the vegetables and meat air-fried in one loose layer.
Baby potatoes get a head start before fully cooked chicken sausage and red pepper join the basket, keeping all three main ingredients properly browned in twenty minutes.