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Recipe extracted from Tacos by Ricardo Amare del Castillo, published by New Holland Publishers.
Pico de gallo and avocado tacos recipe
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Serves: 4
Ingredients
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What to do
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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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Tip: Panela cheese can be substituted with ricotta.
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