PICO DE GALLO AND AVOCADO TACOS

March 1, 2018

PICO DE GALLO AND AVOCADO TACOS

SERVES 4

250g tomatoes, seeded and diced

100g onion, chopped

250g avocado, cubed

50g coriander, chopped

25ml lemon juice

100g panela cheese, cubed

salt, to taste

4 corn tortillas

 

In a bowl, mix the tomato, onion, avocado, coriander, lemon juice and cheese. Season with salt.

Heat tortillas in the oven for 1–2 minutes. Alternatively, heat a frypan and add the tortillas, one at a time. Cook for 1–2 minutes each side.

Keep warm while you heat the rest of the tortillas. Serve over the hot tortillas.

 

Note: Panela cheese can be substituted with ricotta.

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