Welcome to the ultimate guide for making irresistible, taco shop-style Beef Taquitos right in your own kitchen! Forget the hassle and grease of deep-frying; this recipe focuses on creating perfectly crispy taquitos with a golden exterior and a succulent, cheesy carne asada filling, all made effortlessly in your air fryer or oven. In just about 30 minutes, you can transform simple ingredients into a crowd-pleasing meal or appetizer that tastes authentically delicious.
Table of Contents
- The Magic of Homemade Taquitos
- Ingredients
- Instructions
- Optional Toppings for the Ultimate Taquito Experience
- How to Make Them in the Oven (No Air Fryer? No Problem!)
- How to Make Them with Ground Beef for a Quick Alternative
- Expert Recipe Notes and Tips
- Storage and Make-Ahead Tips
- Essential Tools for This Recipe
- More Mexican Recipes to Explore
The Magic of Homemade Taquitos
There’s something incredibly satisfying about biting into a perfectly golden, crispy taquito, especially when you know it’s freshly made at home. Following the immense popularity of my Air Fryer Chicken Taquitos, I knew a beef version was essential. This recipe takes the beloved concept of rolled tacos to a new level, showcasing the rich, savory flavors of carne asada combined with gooey melted cheese, all encased in a delightfully crunchy tortilla.
Unlike traditional deep-fried taquitos, our air fryer method significantly reduces the oil content, making them a healthier indulgence without compromising on that coveted crispy texture. The air fryer circulates hot air, mimicking the crisping effect of frying but with minimal oil, resulting in a lighter yet equally satisfying experience. For those who prefer the oven, I’ve included detailed instructions to achieve similar fantastic results.
The heart of these taquitos is the robust carne asada filling. We start with tender skirt or flank steak, seasoned to perfection and grilled to juicy precision. This flavorful steak is then diced and combined with a generous blend of cheddar and Monterey Jack cheeses, creating a harmony of textures and tastes. While taquitos are traditionally crafted with corn tortillas, I often opt for flour tortillas in this recipe as they are generally more pliable and easier to roll without tearing, especially for beginners. If you choose flour tortillas, these rolled delights are often referred to as “flautas” in many Mexican restaurants, while corn tortilla versions maintain the “taquito” designation. Regardless of the tortilla type, you’re in for a treat – a truly delicious rolled taco experience!
These beef taquitos are incredibly versatile. They are hearty enough to serve as a satisfying weeknight dinner, perhaps alongside a fresh salad or some Mexican rice. Alternatively, their convenient, handheld nature makes them an ideal appetizer for game days, parties, or any casual gathering. The best part? You can assemble them in advance, refrigerate them, and then simply pop them into the air fryer or oven for 8-10 minutes just before serving. This makes party planning a breeze and ensures fresh, hot taquitos every time.
Ingredients for Your Irresistible Beef Taquitos
Crafting the perfect beef taquitos begins with selecting high-quality ingredients. Here’s what you’ll need, along with some helpful tips for each component:
- Carne Asada (Skirt Steak or Flank Steak): The star of the show! For this recipe, I highly recommend using either skirt steak or flank steak. Both cuts are excellent for grilling and absorbing flavors, yielding a tender and juicy result when cooked correctly. Skirt steak tends to be thinner and cooks faster, while flank steak is a bit thicker and provides a more substantial bite. Before grilling, rub your chosen steak generously with olive oil to help the seasoning adhere and create a beautiful sear. Then, apply a liberal amount of your favorite carne asada seasoning blend. This seasoning typically combines savory spices like chili powder, ground cumin, garlic powder, onion powder, and salt, creating that authentic Mexican flavor profile. If you have extra time and want to elevate the flavor even further, consider marinating the steak. My famous carne asada marinade, which includes lime juice, orange juice, and soy sauce, adds incredible depth and tenderness. You can find the full marinade recipe linked in the seasoning post.
- Cheddar Cheese + Monterey Jack Cheese: The cheesy heart of your taquitos! I cannot stress enough the importance of grating your own cheese at home, rather than buying pre-shredded varieties from the grocery store. Pre-shredded cheeses often contain anti-caking agents like cellulose or potato starch, which prevent the individual shreds from sticking together. While convenient, these additives also hinder the cheese’s ability to melt smoothly and become gooey, which is essential for perfect taquitos. Freshly grated cheese, on the other hand, melts beautifully, creating that desirable, irresistible pull. I personally love this cheese grater for its efficiency and ease of use—it’s a small investment that makes a big difference in flavor and texture. The combination of sharp cheddar and mild, melty Monterey Jack provides a balanced flavor and excellent melting consistency.
- Flour Tortillas (6-inch “Fajita” size): While traditional taquitos often use corn tortillas, I find 6-inch flour tortillas (often labeled “fajita” size) much easier to roll without cracking or tearing, resulting in a more user-friendly cooking experience. If you opt for “soft taco” size tortillas, which are typically larger, you’ll likely yield 8-10 taquitos instead of the estimated 12, so adjust your filling accordingly. If you prefer the authentic corn tortilla experience, feel free to use them, but be sure to warm them thoroughly to increase their pliability before rolling. This will prevent breakage and ensure a successful roll.
Step-by-Step Instructions for Perfect Beef Taquitos
Making these beef taquitos is a straightforward process, and I’ve included detailed steps below to guide you. For precise ingredient quantities and a printable version, scroll down to the recipe card at the bottom of this post.
Prepare the Carne Asada
- Season the Steak: Begin by patting your skirt steak or flank steak dry with paper towels. This helps achieve a better sear. Lightly coat the steak on all sides with olive oil, then generously rub it with carne asada seasoning. This robust seasoning blend typically features chili powder, ground cumin, salt, garlic powder, and onion powder, offering a vibrant and savory flavor. You can prepare this seasoning mix in advance and store it in your pantry for up to six months, making meal prep even quicker.
- Grill the Steak: Preheat your grill to a high temperature. For best results, allow it to get quite hot before adding the steak. Place the seasoned steak on the hot grill and cook for 3-5 minutes per side. The goal is an internal temperature of 135°F for a perfect medium-rare doneness. Remember that a thinner skirt steak will cook faster, usually requiring 3-4 minutes per side, while a thicker flank steak may need up to 5 minutes per side. Use a meat thermometer to ensure accuracy. Once cooked, remove the steak from the grill, cover it loosely with aluminum foil, and let it rest for a full 10 minutes. This crucial resting period allows the juices to redistribute throughout the meat, ensuring a tender and flavorful final product.
- Dice the Steak: After resting, use a sharp knife to slice the grilled steak against the grain into thin strips, then proceed to dice it into small, uniform pieces. This smaller dice ensures that the meat distributes evenly within the taquitos and is easy to bite into.
Chef’s Tip: Marinating for Enhanced Flavor! If you have more time (up to 8 hours), you can marinate the steak before grilling instead of just seasoning it. This adds an incredible depth of flavor. Refer to the blog post for carne asada seasoning for the full marinade recipe.
Assemble the Taquitos
- Heat the Tortillas: To prevent your tortillas from cracking or tearing during rolling, it’s essential to make them pliable. Stack the tortillas and wrap them securely in damp paper towels. Microwave them for about 60 seconds, or until they are warm and flexible. This simple step makes a world of difference in the rolling process.
- Fill and Roll: Take one warmed tortilla and place approximately 3 tablespoons of the freshly shredded cheese blend in the middle. Follow with 2-3 tablespoons of your diced carne asada. Now, carefully but firmly roll the tortilla up tightly over the cheese and steak, ensuring the filling is snug inside. The tighter the roll, the better the taquito will hold its shape during cooking. Set the rolled taquito aside, seam-side down, and repeat this process until all 12 taquitos are filled and rolled.
Air Fry the Taquitos
- Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C). Allowing the air fryer to come to temperature ensures even cooking and maximum crispiness.
- Arrange and Initial Cook: Carefully place the rolled taquitos into the air fryer basket, ensuring they are seam-side down. Arrange them in a single, even layer, leaving enough space around each one for the hot air to circulate freely. This is crucial for achieving that desirable all-around crispness. Lightly spray the taquitos with cooking spray – this helps them brown beautifully and enhances the crispy texture. Air fry at 400°F (200°C) for 4-5 minutes.
- Flip and Finish: After the initial cooking time, open the air fryer. Using kitchen tongs, carefully flip each taquito to ensure even browning. Spray them with cooking spray once more, then continue to air fry for an additional 4-5 minutes, or until they are golden brown and perfectly crispy.
- Cook in Batches: Unless you have a very large air fryer, you will likely need to cook the taquitos in batches. In my 5.8-quart air fryer, I can fit about 6 taquitos at a time, meaning I cook all 12 in two separate batches. Avoid overcrowding the basket, as this will lead to steaming rather than crisping.
- Serve Hot: Once all batches are cooked, transfer the hot, crispy beef taquitos to a serving platter. They are best enjoyed immediately with your favorite dips and toppings!
Optional Toppings for the Ultimate Taquito Experience
Transform your beef taquitos into a true taco shop feast by piling them high with an array of fresh and flavorful toppings. These additions not only enhance the taste but also add vibrant colors and textures, making your taquitos even more enjoyable. Feel free to mix and match any, or all, of these suggestions right before serving:
- Guacamole: Creamy, rich, and utterly delicious, homemade guacamole is a classic pairing. Its cool, smooth texture provides a wonderful contrast to the crispy taquitos and savory beef.
- Fresh Cilantro: A sprinkle of freshly chopped cilantro adds a burst of vibrant, herbaceous flavor and a beautiful green garnish.
- Crumbled Cotija Cheese or Queso Fresco: These crumbly Mexican cheeses add a salty, tangy counterpoint. Cotija is saltier and firmer, while queso fresco is milder and softer.
- Diced Tomatoes: Freshly diced tomatoes offer a juicy, slightly acidic burst that brightens up each bite.
- Diced Onions: Finely diced white or red onions provide a sharp, pungent kick that complements the rich beef and cheese.
- Pico de Gallo: A fresh, chunky salsa made from diced tomatoes, onions, cilantro, and jalapeños (or serranos), pico de gallo adds freshness, acidity, and a touch of heat.
- Chipotle Sauce: For those who love a smoky, spicy kick, a drizzle of creamy chipotle sauce is an absolute must.
- Shredded Lettuce: Crisp, cool shredded lettuce adds a refreshing crunch and a touch of lightness to the rich taquitos.
- Shredded Cheddar or Pepper Jack Cheese: An extra layer of shredded cheese on top, especially pepper jack, can add even more indulgence and a subtle spicy note.
- Sour Cream (or Mexican Crema): A dollop of cool sour cream or authentic Mexican crema provides a smooth, tangy creaminess that balances the savory flavors.
- Hot Sauce: For heat seekers, a dash of your favorite hot sauce is always a welcome addition.
- Salsa: Whether it’s a mild red salsa or a fiery salsa verde, a bowl of your favorite salsa is perfect for dipping.
How to Make Them in the Oven (No Air Fryer? No Problem!)
Don’t have an air fryer? No worries! You can still achieve wonderfully crispy beef taquitos using a conventional oven. Just follow these simple instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C). If your oven has a convection setting, I highly recommend using it, as convection heat promotes more even browning and crispiness, similar to an air fryer.
- Prepare Baking Sheet: Line a baking sheet with aluminum foil for easier cleanup. Arrange the rolled taquitos on the prepared baking sheet in a single layer, ensuring there’s a little space between each one for even cooking.
- Spray and Bake: Lightly spray the taquitos with cooking spray. This crucial step helps them achieve a golden-brown and crispy exterior. Bake in the preheated oven for 6-7 minutes.
- Flip and Finish: Remove the baking sheet from the oven, use tongs to carefully flip each taquito, and spray with cooking spray again. Return them to the oven and bake for an additional 6-7 minutes, or until they are golden brown and have reached your desired level of crispness. The total baking time may vary slightly depending on your oven, so keep an eye on them.
How to Make Them with Ground Beef for a Quick Alternative
If you’re looking for an even quicker preparation or prefer ground beef over steak, this recipe is incredibly adaptable! You can easily make these beef taquitos with seasoned ground beef instead of carne asada. This is also a fantastic way to use up any leftover seasoned ground beef you might have from taco night.
To prepare ground beef for this recipe, follow these steps:
- Brown the Beef: Add 1/2 pound of lean ground beef to a large skillet set over medium-high heat on your stovetop. Break up the beef with a spoon as it cooks. Continue to cook, stirring occasionally, until the beef is fully browned and no pink remains.
- Drain Grease: Once browned, carefully drain any excess grease from the skillet. This prevents your taquitos from becoming overly greasy.
- Season and Simmer: Add 1 tablespoon of your favorite taco seasoning and 1/4 cup of water or beef broth to the skillet with the cooked ground beef. Stir well to combine all the ingredients.
- Simmer: Bring the mixture to a gentle simmer and cook for approximately 5 minutes, allowing the flavors to meld and the liquid to reduce slightly. This will create a moist, flavorful filling.
- Use in Taquitos: Once seasoned and simmered, your ground beef is ready! Use it in place of the diced carne asada when assembling your taquitos, following the rest of the recipe instructions.
This ground beef variation offers a different but equally delicious flavor profile and can be a great option for a fast and satisfying meal.
Expert Recipe Notes and Tips for Success
To ensure your homemade beef taquitos turn out perfectly every time, keep these expert tips and notes in mind:
- Make-Ahead Carne Asada: To streamline your meal prep, you can cook the carne asada up to two days in advance. Once grilled and cooled, store the whole steak (without dicing) in an airtight container in the refrigerator. When you’re ready to assemble the taquitos, simply remove the steak from the fridge, dice it into small pieces, and proceed with filling your tortillas. The diced steak will warm up beautifully as the taquitos cook in the air fryer or oven.
- Stovetop Steak Cooking (No Grill? No Problem!): If you don’t have access to an outdoor grill, you can still achieve a fantastic sear on your steak using your stovetop. A cast iron skillet or a grill pan is ideal for this, as they retain heat well. If you don’t have one, use the heaviest-bottomed, largest skillet you own. Place the skillet over high heat and let it get very hot (a drop of water should sizzle and evaporate quickly). Add the seasoned carne asada and cook for 4-5 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare. Remove from the skillet and allow it to rest for 10 minutes before slicing and dicing.
- Roll Them Tight! This is a crucial step for well-formed taquitos. Always ensure that your taquitos are wrapped up tightly before cooking them. If they are loosely rolled, they are much more likely to unroll and open up during the cooking process, spilling their delicious filling. A snug roll helps them maintain their shape and keeps the cheese and beef perfectly contained.
- Achieving Maximum Crispiness: If your taquitos aren’t as crispy as you’d like, try cooking them for an additional 1-2 minutes per side in the air fryer or oven. Also, never forget the step of lightly spraying the taquitos with cooking spray before and during cooking. This thin layer of oil is key to achieving that desirable golden-brown color and crunchy texture.
- Gluten-Free Beef Taquitos: For a gluten-free option, you have a couple of choices. Traditionally, taquitos are made with corn tortillas, which are naturally gluten-free. Just remember to warm corn tortillas thoroughly in the microwave before rolling to make them more pliable and prevent tearing. Alternatively, you can use specialty gluten-free tortillas made with rice flour, which tend to be more flexible than corn tortillas and easier to roll.
- Doubling the Recipe: This recipe yields 12 taquitos, perfect for a family meal or a small gathering. If you’re feeding a larger crowd or want to have extra for freezing, you can easily double the recipe. Simply click the “2X” button in the recipe card below to adjust the ingredient quantities automatically. Remember you might need to cook in more batches due to air fryer capacity.
Storage and Make-Ahead Tips
These beef taquitos are perfect for meal prepping and can be stored in various stages of preparation to make future meals even easier:
- Storing Uncooked Taquitos (Refrigerated): You can prepare and roll your taquitos up to 3 days in advance before cooking them. Simply arrange the uncooked taquitos in a single layer in an airtight container or on a plate covered tightly with plastic wrap, and store them in the refrigerator. When you’re ready to cook, proceed with the air fryer or oven instructions as usual.
- Storing Leftover Cooked Taquitos (Refrigerated): If you have any cooked taquitos remaining, allow them to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 5 days. For best results, I recommend reheating them in the air fryer at 400°F (200°C) for 2-3 minutes per side, or until they are heated through and crispy again. The oven can also be used, but the air fryer yields superior crispness.
- Freezing Uncooked Taquitos for Future Meals: This is a fantastic make-ahead strategy! You can assemble and roll your beef taquitos, then freeze them uncooked for up to 3 months. To do this, arrange the uncooked taquitos in a single layer on a baking sheet and freeze for about 1-2 hours, or until solid. Once frozen, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. When you’re ready to cook frozen taquitos, there’s no need to thaw them! Simply add an extra 2 minutes to the cooking time in the air fryer, meaning they’ll need to cook for 5-6 minutes per side in a preheated 400°F (200°C) air fryer. Adjust oven cooking times similarly until golden and hot throughout.
Essential Tools for This Recipe
Having the right tools can make your cooking experience much more enjoyable and efficient. Here are a few recommended items that will help you create these delicious beef taquitos with ease:
- 5.8 Quart Air Fryer: An air fryer is the star of this recipe, providing incredibly crispy results with less oil. A 5.8-quart model is a popular size that can handle batches efficiently for a family.
- Air Fryer Parchment Paper Liners: These are a game-changer for easy cleanup. They prevent food from sticking to the basket and catch any drips, making post-cooking tidying a breeze.
- Kitchen Tongs: Essential for safely flipping the hot taquitos in the air fryer basket or on the baking sheet without damaging their delicate crisp exterior.
- Sharp Knife and Cutting Board: For expertly dicing your grilled carne asada into small, manageable pieces for the filling.
- Meat Thermometer: To ensure your steak is cooked to your preferred level of doneness (135°F for medium-rare), a reliable meat thermometer is indispensable.
More Mexican Recipes to Explore
If you’ve fallen in love with these crispy beef taquitos, I guarantee you’ll adore the other vibrant and flavorful Mexican-inspired recipes available. My collection boasts over 200 Mexican recipes, ranging from quick weeknight dinners to impressive dishes perfect for entertaining. Here are some fan favorites to get you started on your culinary journey through Mexican cuisine:
Steak Quesadilla
Chicken Enchiladas with Creamy Avocado Sauce
Chilaquiles Rojos
Beef Birria
Chicken Tinga
Chicken Birria
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Beef Taquitos
It’s easy to make taco shop-style Beef Taquitos at home with this simple 6 ingredient recipe. Crispy on the outside, with juicy, flavorful carne asada and melty cheese on the inside, these taquitos are so delicious and easy to make in just 30 minutes in an air fryer, or the oven!
Servings: 12 taquitos
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Whitney Bond
Course: Appetizer, Main Course
Cuisine: Mexican
Ingredients
Carne Asada
- ½ pound skirt steak, or flank steak
- ½ tablespoon olive oil, or vegetable oil
- 1 tablespoon carne asada seasoning, click link for the recipe (or use steak seasoning or taco seasoning)
Taquitos
- 1 cup cheddar cheese, grated
- 1 cup monterey jack cheese, grated
- 12 six-inch flour tortillas, “fajita size” or corn tortillas
Instructions
Prepare the carne asada.
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Rub the skirt steak with olive oil, then cover on all sides with the carne asada seasoning. If you have more time, you can marinate the steak for up to 8 hours, using the carne asada marinade recipe in this post.
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Preheat a grill over high heat.
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Cook the steak for 3-5 minutes per side, or until the internal temperature of the steak reaches 135°F for a medium-rare steak. A skirt steak will cook faster than a flank steak. If using a skirt steak, plan for 3-4 minutes per side. If using a flank steak, plan for 5 minutes per side.
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Remove the steak from the grill, cover loosely with foil and let the steak rest for 10 minutes.
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Use a sharp knife to slice the grilled steak against the grain into thin strips, then dice it into small pieces.
Prepare the taquitos.
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Stack up the tortillas and wrap them in damp paper towels. Microwave for 60 seconds.
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Place 3 tablespoons of shredded cheese in the middle of a tortilla, top with 2-3 tablespoons diced carne asada, then roll it up tightly.
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Repeat until all of the taquitos are filled and rolled up.
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Preheat an air fryer to 400°F.
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Place the taquitos in an air fryer basket seam-side down, with enough room around the taquitos for air to move.
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Spray the taquitos with nonstick cooking spray, then cook at 400°F for 4-5 minutes.
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Open the air fryer, use tongs to flip the taquitos, spray with cooking spray and cook for an additional 4-5 minutes.
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You will have to cook the taquitos in batches, unless you have a giant air fryer. In my 5.8 Quart Air Fryer, I was able to fit 6 taquitos, so I could cook all 12 in two batches.
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Once all of the taquitos are cooked, serve them with salsa, sour cream, pico de gallo, or guacamole.
Notes
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If you don’t have an air fryer, you can cook the beef taquitos in the oven instead, following these instructions.
- Preheat the oven to 425°F. If your oven has a convection setting, I recommend using that.
- Place the taquitos on a foil-lined baking sheet. Spray with cooking spray.
- Bake in the preheated oven for 6-7 minutes.
- Remove the taquitos from the oven, flip, spray with cooking spray and cook for an additional 6-7 minutes, or until golden brown.
- You can also make these taquitos with ground beef instead of carne asada. To make ground beef for this recipe, add 1/2 pound of ground beef to a large skillet on the stove over medium-high heat. Cook until the beef is brown, then drain any grease. Add 1 tablespoon taco seasoning and 1/4 cup water, or beef broth. Simmer for 5 minutes, then use in the taquitos, in place of the carne asada.
- You can make the carne asada ahead of time. Store it in the refrigerator whole (without dicing it up) after it’s cooled, in an airtight container. You can do this up to 2 days in advance. When you’re ready to make the taquitos, remove the steak from the fridge, dice it up and add it to the taquitos. The steak will heat up as the taquitos cook in the air fryer or oven.
- If you don’t have a grill, you can cook the steak on the stovetop instead. Use a cast iron skillet or grill pan, if you have one available. If not, use the heaviest bottom, largest skillet you have. Turn the stove on to high heat. Once the skillet is hot, add the carne asada and cook for 4-5 minutes per side, or until the internal temperature reaches 135°F. Remove from the skillet and rest for 10 minutes before slicing and dicing.
- Store uncooked, prepared taquitos in the fridge for up to 3 days before cooking.
- Store leftover cooked taquitos in the refrigerator, in an airtight container, for up to 5 days. I recommend reheating them in the air fryer at 400°F for 2-3 minutes per side.
- You can also store uncooked, prepared beef taquitos in the freezer and cook them directly from frozen anytime within 3 months. When cooking frozen taquitos in the air fryer, simply add 2 minutes to the cooking time, so they’ll need to cook for 5-6 minutes per side in a preheated 400°F air fryer.
Nutrition Facts
Serving 1taquitoCalories 200kcal (10%)Carbohydrates 15g (5%)Protein 11g (22%)Fat 10g (15%)Saturated Fat 5g (25%)Polyunsaturated Fat 1gMonounsaturated Fat 3gTrans Fat 0.1gCholesterol 30mg (10%)Sodium 368mg (15%)Potassium 108mg (3%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 188mg (4%)Vitamin C 0.1mgCalcium 182mg (18%)Iron 2mg (11%)
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