← All recipes

🍽️ Fresh Tacos with Sheep's Cheese Filling

262 kcal · 30 min · 4 servings

Ingredients

• 100 g feta cheese (9 % fat)
• 50 g corn (can)
• 4 cherry tomatoes
• 2 pickled green chili peppers
• 0.5 lemon
• 3 sprigs dill
• 100 g yogurt (0,1 % fat)
• salt
• pepper
• 75 g taco shells (6 taco shells)

Instructions

1. 1. Take the sheep's cheese and crumble it into small pieces using a fork.
2. 2. Place the corn in a sieve and let it drain well.
3. 3. Wash the tomatoes thoroughly.
4. 4. Cut the washed tomatoes into four equal quarters.
5. 5. Let the peppers drain briefly.
6. 6. Remove the hard stem bases from the peppers.
7. 7. Slice the peppers into thin rings.
8. 8. Squeeze the lemon half to extract the juice.
9. 9. Wash the dill thoroughly.
10. 10. Shake the dill dry to remove excess water.
11. 11. Chop the dill into fine strips.
12. 12. Mix the yogurt with the chopped dill in a bowl.
13. 13. Add the crumbled sheep's cheese pieces to the yogurt-dill mixture.
14. 14. Gently fold in the tomato quarters.
15. 15. Add the drained corn to the mixture.
16. 16. Add the pepper rings to the mixture.
17. 17. Season the filling with salt to taste.
18. 18. Season the filling with freshly ground pepper to taste.
19. 19. Add about two teaspoons of lemon juice.
20. 20. Mix everything vigorously so the flavors blend well.
21. 21. Fill the taco shells with the prepared sheep's cheese mixture.
22. 22. Serve any remaining filling separately if there is any left.

Nutrition per serving

• kcal: 262
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 19 g