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Make tacos at home the authentic Mexican way with this deliciously fresh vegetarian recipe.
13 August 2021
•2 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
250 g tomatoes, seeded and diced
100 g onion, chopped
250 g avocado, cubed
50 g coriander, chopped
25 ml lemon juice
100 g 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.
Tip: Panela cheese can be substituted with ricotta.
Recipe extracted from Tacos by Ricardo Amare del Castillo, published by New Holland Publishers.
Restaurateur Ricardo Amare del Castillo is the author of TACOS: Authentic Mexican Tacos the Playa Takeria Way, published by New Holland Publishers.
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