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.
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.