6-8 tacos / Preparation time: 15′
- 6-8 corn tortillas
- extra virgin olive oil
- 1 iceberg lettuce
- 2 medium tomatoes
- 150-200 g feta cheese
- 2 avocados
- 2 red peppers
- Kalamon olives, sliced
- Salt, thyme and freshly ground pepper
- 2 tbsp. chopped parsley
Cut all the ingredients: Chop the iceberg, cut the tomatoes into cubes and also cut the avocado and peppers into thin slices.
Put the chopped iceberg, as well as the tomatoes, peppers and olives on a deep plate, pour olive oil, add salt and thyme and mix gently.
Roll out the tortillas, place the ingredients and add the avocado slices.
Grate the feta cheese and add on top of the avocado.
Sprinkle with a little fresh olive oil and garnish with chopped parsley.
You can also add fresh baby spinach, which goes very well with
the feta cheese and one hot chili pepper, if you prefer spicy flavors.