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How many calories in a taco truck taco?

broncosaurus Feb 18, 2008 08:20 AM

If it's low enough, maybe I'll splurge every now and then. Any rough estimates out there?

  1. d
    dtud Feb 20, 2008 07:59 PM

    i agree with the about 250 estimate - but think it could have a bit of a range up to 250. if you look at el pollo loco's nutritional menu - they have the "tacos al carbon" as 150 calories. but these are chicken and a bit less meat/less greasy than taco truck tacos. the onion/cilantro is not a big deal - but the tortilla probably has about 100/150 w/oil and the meat has another 100 or so.


    1. Eat_Nopal Feb 18, 2008 09:36 AM

      The average taco truck taco.....

      > 2 small tortillas reheated with about a tsp of oil.... 100 calories
      > 2 ounces of moderately, fatty meat about... 140 calories
      > Onions, Cilantro, Salsa, Radishes.... 10 calories

      About 250 calories per taco... skip one of the tortillas and you are down to 200.

      6 Replies
      1. re: Eat_Nopal
        Low Country Jon Feb 18, 2008 10:42 AM

        But when the tortillas are freshly griddled, who can limit themselves to just one--or just one taco for that matter. ;)

        Funny, I never, ever see radishes at the taco trucks and taquerias in my area. I wonder why that is.

        1. re: Low Country Jon
          Eat_Nopal Feb 18, 2008 11:03 AM

          Are radishes available in North Carolina?

          I do remember the various markets & eateries around Raleigh-Durham would reference Guerrero quite a bit... and I belive in certain parts of that state people do NOT like radishes very much... even the Pozole is served without radishes.

          However, the areas that border Oaxaca are famous for the radish salsas & salads.. have unique varieties some that grow as big as a watermelon.

          Here is an image of a typical taco truck spread in California:


          1. re: Eat_Nopal
            Low Country Jon Feb 18, 2008 11:38 AM

            We do grow radishes in the Carolinas. My parents used to plant them in their garden.

            The other thing I've encountered at some Charleston taquerias is a blazingly hot guacamole, hotter even than the hot salsas served with the tacos. Is that unique to any specific region(s) of Mexico?

            1. re: Low Country Jon
              Eat_Nopal Feb 18, 2008 11:50 AM

              Every region in Mexico does Guacamole a bit differently with different chiles & herbs, and within a region there are also differences based on purpose... do you have any idea what type of chile was in it? Serranos are the common guac chile throughout Central Mexico... and they can range from duds to blazing hot.. so it could have been random... Mexicans are perfectly flexible when it comes to spicy... if a Guacamole is too bland we ask for some roasted jalapenos to nibble on... if its too spicy we just have more tortillas =)

              In the highlands of Jalisco... simply seasoned, mezquite grilled Skirt Steaks are often paired with a generous portion of spicy, chunky guacamole & tortillas... nothing else. But a grilled Chicken Breast is marinaded with Chipotle Adobo & served with a smooth, mild guacamole... so it varies by dish.

              1. re: Eat_Nopal
                Low Country Jon Feb 18, 2008 03:16 PM

                I've no idea what kind of chile was used, but I have encountered the hot guac on a couple of occasions at a couple of taquerias, so I think the heat is intentional.

                Speaking of skirt steak, I've had a grilled version a few times at Mexcian restaurants but just recently had a roasted version for the first time, and it was a revelation. It wasn't a Mexican dish, call it Nouveau American or fusion or what have you. Anyway, it was marinated in balsamic vinegar and beer, and it was heavenly--like the world's best pot roast. I kept thinking it would be awesome in a taco. I think I've read that the original fajita was pretty much just that, roasted skirt steak in a corn tortilla eaten by Hispanic ranch hands along the Texas border. Can you think of any other traditional Mexican or Tex-Mex dishes that use slow cooked skirt steak?

                1. re: Low Country Jon
                  Eat_Nopal Feb 18, 2008 03:21 PM

                  Fajitas per say were invented by a famous Tex Mex place... obviously in Texas... but they are close decendants of a gazillion griddled skirt steak dishes.

                  Its funny that you mention Pot Roast because Flank steak is the traditional cut of meat used for Mexican Pot Roasts (Asados)... I have prepared the family's recipe for my American In Laws a few times and they will argue THAT is the world's best Pot Roast =)

                  In addition, in Highland's Jalisco... skirt steak is routinely braised for the dish called Carne Ranchera... more info here:


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