Salad from the taco shell

Ingredients for 2 servings:

• 2 flour tortillas
• 2 tbsp olive oil
• 200 g sour cream
• 1 tbsp lemon juice
• 1 tbsp tomato paste
• 1 tbsp parsley, frozen
• 2 tsp sugar
• 1 tsp, crushed paprika powder, hot
• 1 tsp sweet paprika powder
• salt and pepper
• garlic powder
• 2 handfuls of lamb’s lettuce
• 1 bell pepper(s), yellow
• 1 tomato(s)
• ½ onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Lamb’s lettuce with American dressing

First, prepare the taco shells. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). For one taco shell, brush an ovenproof bowl with olive oil, place a tortilla in it, brush it with olive oil, and then place another ovenproof bowl on top. Repeat with each tortilla and bake in the oven for 15-20 minutes until crispy and brown. In the meantime, mix all of the dressing ingredients together in a bowl until well-mixed, cover with plastic wrap, and chill in the refrigerator. Wash the lettuce thoroughly, cut the tomato and bell pepper into half strips, and slice the onion into rings. Toss the lettuce with the dressing in a large bowl, using more or less dressing to taste. Carefully remove the taco shells from the ovenproof bowls, place them on a plate, and add the lettuce. Serve while still warm.