John Myers
Contents
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Ingredients
Cheese tacos:
- 200 g Grated Emmental
- Parchment paper
Hack filling:
- 2 tbsp Safflower oil
- 1 Onion
- 1 Clove of garlic
- 250 g Ground beef
- 4 tbsp Tomato paste
- 1 tsp Seasoning salt, RZ see below
- 1 tsp Garlic pepper, RZ see below
- 0,5 tsp Fenugreek powder
- Chive rings
- 100 ml Water
- 1 pinch Telly cherry pepper
- 1 pinch Freshly grated nutmeg
Avocado cream:
- 1 Fresh avocado
- 100 g Cream cheese
- 0,5 Lemon fresh
- Salt and pepper
Extra:
- 1 small Red pointed peppers
- Lettuce
Instructions
Cheese tacos: oven fan-assisted 180 degrees
- Line the baking sheet with baking paper and distribute the cheese in 4 round portions on the paper. See pictures. Then bake in the oven for 8 minutes, cool down very briefly and, for example, cool on a whale wood!
Hack filling:
- I let the meat through myself, prefer it coarser! Peel the onion and garlic. Finely dice the onion, finely grate the garlic! Heat the oil in a pan and fry the onions / garlic, then add the mince and fry everything until crumbly! Then sizzle the tomato paste and deglaze with water. Season with seasoned salt, garip pepper, fenugreek, pepper and chives. Keep warm on the lowest setting!
Avocado cream:
- Halve the avocado, remove the core, hollow out. Peel the garlic and grate finely! Squeeze the lemon half. Then mash the avocado with lemon juice, cream cheese, garlic, pepper and salt.
- Clean and wash the peppers and cut into rings. Clean, pluck, wash and spin lettuce!
- Now top the cheese tacos with lettuce, pour the mince on top, then avocado cream and paprika. Serve immediately! 🙂
My seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
Nutrition
Serving: 100gCalories: 263kcalCarbohydrates: 1.7gProtein: 14.9gFat: 21.9g
