Taco shells with fruity salad filling

Ingredients

• 1 small pineapple
• 300 g sheep cheese (feta)
• 2 red chili peppers
• 2 red onions
• 3 tbsp chopped dill sprigs
• 2 limes (juice)
• 5 ripe avocados
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 iceberg lettuce
• 1 pack taco shells (ready‑made)

Instructions

1. 1.

   Peel the pineapple, cut it lengthwise into quarters, remove the hard core and dice the fruit. Cube the sheep cheese.

2. 2.

   Wash the chili peppers, slice them lengthwise, deseed, peel off the white membrane and cut into thin rings. Peel the onions and slice into strips. Peel the avocados, remove pits and cut into thin slices. Immediately drizzle with lime juice. Combine all prepared ingredients in a bowl and season with oil, salt, and pepper. Clean the iceberg lettuce, cut into fine strips (leave some whole leaves to optionally line the taco shells). Add the lettuce strips to the bowl and mix. Fill the taco shells with the salad mixture.