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
