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🍽️ Crispy Taco Bowls with Fresh Fruit and Vegetable Salad

312 kcal · 30 min · 4 servings

Ingredients

• 1 small pineapple
• 300 g sheep's milk cheese (Feta)
• 2 red chili peppers
• 2 red onions
• 3 tbsp chopped dill tips
• 2 limes (juice)
• 5 ripe avocados
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 1 iceberg lettuce
• 1 pack taco shells (ready-made product)

Instructions

1. 1. Peel the pineapple and cut it into quarters lengthwise.
2. 2. Remove the hard core from the center of the pineapple pieces.
3. 3. Cut the pineapple flesh into small cubes.
4. 4. Cut the sheep's milk cheese into small cubes as well.
5. 5. Wash the chili peppers thoroughly.
6. 6. Slice the chili peppers lengthwise.
7. 7. Remove the seeds and the white inner membrane from the chili peppers.
8. 8. Slice the deseeded chili peppers into thin rings.
9. 9. Peel the onions.
10. 10. Cut the onions into thin strips.
11. 11. Peel the avocados and remove the pits.
12. 12. Cut the avocado flesh into thin slices.
13. 13. Drizzle the avocado slices with lime juice immediately to prevent them from browning.
14. 14. Add the pineapple, cheese, chili, onions, and avocado to a large bowl.
15. 15. Season the mixture with oil, salt, and pepper and mix everything well.
16. 16. Wash the iceberg lettuce and remove the hard stems.
17. 17. Cut most of the lettuce leaves into thin strips.
18. 18. Keep a few whole lettuce leaves for decoration or to line the shells.
19. 19. Add the cut lettuce strips to the fruit and vegetable mixture in the bowl.
20. 20. Toss the salad with the rest of the filling until everything is well combined.

Nutrition per serving

• kcal: 312
• Protein: 6 g · Fett/Fat: 22 g · Carbs: 21 g