Stuffed Tacos with Sheep Cheese

Name: Stuffed Tacos with Sheep Cheese
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: American, South American, Mexican Fingerfood, Low-Calorie Americans
Ingredients: 100 g sheep cheese (9 % fat); 50 g corn (canned); 4 Cherry Tomatoes; 2 pickled green pepperoncini; ½ lemon; 3 sprigs dill; 100 g yogurt (0.1 % fat); Salt; Pepper; 75 g taco shells (6 shells)

Prep: 15min

| Servings: 2 | Cook: T0M

Filled tacos with sheep cheese provide not only plenty of calcium but also 30 percent of the daily requirement for vitamins B6, C and E.

Ingredients

100 g sheep cheese (9 % fat)
50 g corn (canned)
4 Cherry Tomatoes
2 pickled green pepperoncini
½ lemon
3 sprigs dill
100 g yogurt (0.1 % fat)
Salt
Pepper
75 g taco shells (6 shells)

Instructions

1.
Break the sheep cheese into small pieces with a fork. Drain the corn in a sieve.
2.
Wash and quarter the tomatoes. Briefly drain the pepperoncini, remove the stems, and slice them into thin rings.
3.
Squeeze half a lemon. Wash the dill, shake off excess water, and finely chop it.
4.
Stir the yogurt with the dill. Mix in the sheep cheese, tomatoes, corn, and pepperoncini. Season the mixture well with salt, pepper, and about 2 tsp of lemon juice.
5.
Fill the taco shells with the sheep cheese mixture. If any filling remains, serve extra on the side.