Vegetarian tacos: Pico de gallo and avocado
A delicious recipe from Ricardo Amare del Castillo's latest book 'Tacos' – read our interview with the author here.
Ingredients
250g tomatoes, seeded and diced
100g onion, chopped
250g avocado, cubed
50g coriander (cilantro), chopped
25ml lemon juice
100g panela cheese, cubed
Salt, to taste
4 corn tortillas
Note: Panela cheese can be substituted with ricotta.
Method
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In a bowl, mix the tomato, onion, avocado, coriander, lemon juice and cheese. Season with salt.
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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.
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Serve over the hot tortillas.
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For more summery recipes head here or pick up a copy of TACOS by Ricardo Amare del Castillo.
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TACOS by Ricardo Amare del Castillo
