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Escalope and vegetable taco with moderate protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Vegetable Escalope Taco (220 g) has 502 calories. That works out to 228 calories per 100 g. It contains 49.3 g of carbs, 24.6 g of protein, 22.2 g of fat and 4.6 g of fiber. Its 30.8 µg of Selenium covers 56% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 220 g
502
KCAL / 220G
Carbs
49.3g
· 18% DV
Protein
24.6g
· 49% DV
Fat
22.2g
· 28% DV
Fiber
4.6g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 40% · Protein 20% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 502 kcal | |
| Total fat | 22.2 g | 28% |
| Saturated fat | 5.72 g | 29% |
| Trans fat | 0.18 g | |
| Sodium | 924 mg | 40% |
| Total carbohydrate | 49.3 g | 18% |
| Fiber | 4.6 g | 16% |
| Protein | 24.6 g | 49% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 220 g | 502 kcal |
| 100 g | 100 g | 228 kcal |
| ½ piece (half) | 110 g | 251 kcal |
| 1 piece (small) | 160 g | 365 kcal |
| 1 serving (medium) | 250 g | 570 kcal |
| 1 piece (large) | 300 g | 684 kcal |
| 1 serving (large) | 350 g | 798 kcal |
| 1 piece (jumbo) | 380 g | 866 kcal |
Calculated from 228 calories per 100 g.
A vegetable escalope taco is a tortilla filled with escalope and vegetables, often finished with a sauce or fresh toppings. Recipes vary, so the exact vegetables and style of escalope depend on how it is made.
No, a vegetable escalope taco is better described as a fusion-style taco than a traditional Mexican filling. Escalope is not a classic taco ingredient, though serving it in a tortilla borrows the taco format.
Cook the escalope until its coating is crisp, and keep wet vegetables and sauces separate until serving. Fill the tortilla just before eating; adding juicy toppings too early softens both the coating and the tortilla.
Fresh lettuce, tomato, onion, avocado, and a squeeze of lime work well on a vegetable escalope taco. Add the toppings after cooking so they stay fresh and do not make the escalope coating soggy.
An escalope is a thin slice or cutlet, often tenderized and sometimes coated before cooking. In a vegetable escalope taco, the term describes the cutlet component; the precise ingredients depend on the recipe or product.
Yes, you can air-fry the escalope for a vegetable escalope taco. Follow the escalope’s cooking instructions, arrange it in a single layer, and add it to the tortilla only after it is cooked and crisp.
Keep the sauce, juicy vegetables, and cooked escalope separate until you are ready to assemble a vegetable escalope taco. Warm the tortilla briefly and avoid overfilling it, especially with wet toppings.
Yes, prepare the escalope and chop the vegetables ahead, but store them separately from the tortillas and sauce. Assemble vegetable escalope tacos just before serving to preserve the crisp coating and firm tortilla.
A vegetable escalope taco pairs well with a crunchy slaw, corn salad, or grilled vegetables. Choose a fresh, lightly dressed side if the taco already has a rich sauce or a crisp coated escalope.
It is better to freeze the cooked escalope separately than to freeze a fully assembled vegetable escalope taco. Tortillas and fresh vegetables can turn soft after thawing, so add those after reheating the escalope.
Vitamins
B3
7.48mg · 47% DV
Biotin
8.8µg · 29% DV
B12
0.62µg · 26% DV
B6
0.42mg · 25% DV
Minerals
Selenium
31µg · 56% DV
Phosphorus
290mg · 41% DV
Sodium
924mg · 40% DV
Manganese
0.53mg · 23% DV
Potassium ⭐
462mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 502 calories in 1 piece (medium) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Vegetable Escalope Taco brings together a tortilla filled with escalope and vegetables. It pairs the hand-held format associated with Mexican tacos with an escalope-style filling, making it a contemporary combination rather than a single traditional recipe; the exact vegetables and cutlet can vary.
Expect a soft tortilla around a savoury, substantial filling, with the vegetables adding freshness and texture. It works as a quick lunch or casual dinner, served with salad or a modest amount of salsa. Its protein content is moderate, at 11.2 g per 100 g. For a lighter plate, add extra fresh vegetables and go easy on rich sauces.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.72g
MONOUNSATURATED
7.7g
POLYUNSATURATED
4.62g
Omega 6:3 ratio 45.2:1
Above the ideal 4:1 (45.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.