Pico de gallo and avocado tacos recipe

Make tacos at home the authentic Mexican way with this deliciously fresh vegetarian recipe.

Written by Ricardo Amare del Castillo
  • Serves: 4


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.

What to do

    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. Tip: Panela cheese can be substituted with ricotta.

Recipe extracted from Tacos by Ricardo Amare del Castillo, published by New Holland Publishers.

Written by Ricardo Amare del Castillo

Restaurateur Ricardo Amare del Castillo is the author of TACOS: Authentic Mexican Tacos the Playa Takeria Way, published by New Holland Publishers.

Previous article

Persimmon, rocket, blue cheese and candied walnut salad recipe

Next article

Pettole (Italian fruit donuts) recipe

Related articles

Subscribe to receive the best from Live Better every week. Healthy recipes, exercise tips and activities, offers and promotions – everything to help you eat, move and feel better.


By clicking sign up I understand and agree to Medibank's privacy policy

Thanks for subscribing. You’re on the road to a better, healthier version of you!