Salad tacos with minced beef and avocado

Ingredients

Directions

1. 1

   Clean and wash the spring onion and cut into fine rings. Tomatoes wash, dry dab, halve, clean and cut into fine cubes. Peel and finely dice shallots. Mix vinegar with salt and pepper, fold in 2 tablespoons of olive oil. Wash the coriander, shake dry and chop finely, except for a little bit for garnishing. Mix tomatoes, shallots and coriander with the vinaigrette. Set aside covered.

2. 2

   Peel and finely chop the onion. Peel garlic and chop finely. Clean, wash, dry grate and finely grate the zucchini. Heat the oil in a large coated pan. Fry the minced meat, garlic and onions for about 6 minutes, turning them over. After about 4 minutes stir in the zucchini. Season to taste with salt and chilli. Take out and let cool down.

3. 3

   Clean the salad, wash and spin dry. Remove 8 large leaves and set aside. Use remaining lettuce for other purposes. Wash lime hot, grate dry and cut off 2 slices for garnishing. Squeeze 1 tbsp. juice from the remaining lime. Use the rest for other purposes. Cut the avocado in half along the core. Remove core and skin. Cut avocado into cubes and drizzle with lime juice.

4. 4

   Mix 3/4 of the tomato salsa with the mince. Place 4 x 2 lettuce leaves slightly overlapping in a taco holder. Spread the chopped mixture and avocado on top. Add the rest of the tomato salsa. Garnish with lime slices, coriander leaves and possibly red cabbage strips. Grilled snack peppers taste great with it.