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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.
Tip: Panela cheese can be substituted with ricotta.
Recipe extracted from Tacos by Ricardo Amare del Castillo, published by New Holland Publishers. RRP $39.99 available from all good bookstores.