PICO DE GALLO AND AVOCADO TACOS
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.