Pico de gallo and avocado tacos

Fresh, authentic Mexican tacos is the ideal dish for al fresco dining. Try this vegetarian option full of the South American flavours we love!


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


1. In a bowl, mix the tomato, onion, avocado, coriander, lemon juice and cheese. Season with salt.

2. 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.

3. Serve over the hot tortillas.


Panela cheese can be substituted with ricotta.

This recipe is an extract from Tacos by Ricardo A Del Castillo (New Holland Publishers, RRP $39.99), available from all good bookstores or online.