Vegetarian Tacos

Ingredients

• 1 ripe Avocado
• 1 tbsp lime juice
• 1 clove garlic
• Salt
• freshly ground pepper
• 2 Tomatoes
• 1 Shallot
• Cayenne pepper
• 1 yellow bell pepper
• 1 red bell pepper
• 1 can corn (drained weight 140 g)
• 1 can kidney beans (drained weight 250 g)
• 3 iceberg lettuce leaves
• 2 Spring Onions
• 100 g cheddar cheese (1 block)
• 8 taco shells

Instructions

1. 1.

   Halve the avocado, remove the pit, scoop out the flesh with a spoon, mash it with a fork, and drizzle with lime juice. Peel and finely chop the garlic, then mix it in. Season with salt and pepper.

2. 2.

   Wash the tomatoes. Score them crosswise with a kitchen knife, blanch in boiling water for a few seconds, shock in cold water, and peel. Quarter the tomatoes and cut into pieces. Peel and finely dice the shallot, then combine with the tomatoes. Season with salt and cayenne pepper.

3. 3.

   Wash both bell peppers, halve, core, and dice them small. Rinse corn and beans under running water, drain well. Wash lettuce, shake dry, and slice into strips. Clean spring onions and cut into rings. Grate the cheese.

4. 4.

   Distribute cheese, bell pepper, corn, and lettuce onto the taco shells, then spoon some salsa over each. Serve the vegetarian tacos and offer any remaining salsa on the side.