OH! Magazine - Australian Version January 2018 | Page 17

( OH YUM )
RICARDO AMARE
DEL CASTILLO'S
VEGETARIAN TACOS
These pico de gallo and avocado tacos are sure to be
on high rotation in menu plans this summer.
How to make them: What you’ll need:
1. In a bowl, mix the tomato, onion, avocado, coriander, lemon
juice and cheese. Season with salt. 250g tomatoes, seeded and diced
100g onion, chopped
250g avocado, cubed
50g coriander, chopped
25ml lemon juice
100g panela cheese, cubed
Salt, to taste
4 corn tortillas
2. Heat tortillas in the oven for one to two minutes. Alternatively,
heat a frypan and add the tortillas, one at a time and cook
for one to two minutes each side.
3. Keep warm while you heat the rest of the tortillas.
4. Serve over the hot tortillas.
Recipe from
TACOS: Authentic Mexican Tacos
The Playa Takeria Way by restauranteur
Ricardo Amare del Castillo
($39.99, New Holland Publishers).
Serves: 4
OH! MAGAZINE ( JANUARY 2018 )
17