Name: Vegetarian tacos: Pico de gallo and avocado
Yield: 4
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.

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

1.

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

2.

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.

3.

Serve over the hot tortillas.

4.

For more summery recipes head here or pick up a copy of TACOS by Ricardo Amare del Castillo.

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