Stuffed tacos with salad

Name: Stuffed tacos with salad
Cook time: 25 min
Total time: 25 min
Yield: -1
Ingredients: 6 Taco shells (approx. 70 g); 1/2 Iceberg lettuce; 100 g Corn grains (tin); 1 red pepper; 1 small onion; 75 g medieval Gouda; 6-8 TABLESPOONS Tomato-chili sauce; 2-3 TABLESPOONS Sour cream or sour cream; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: -1

6 Taco shells (approx. 70 g)
1/2 Iceberg lettuce
100 g Corn grains (tin)
1 red pepper
1 small onion
75 g medieval Gouda
6-8 TABLESPOONS Tomato-chili sauce
2-3 TABLESPOONS Sour cream or sour cream
7-10 Tbsp Cayenne pepper
7-10 Tbsp Parsley

Directions

1
Bake taco shells in a preheated oven (electric cooker: 175 °C / convection oven: 150 °C/ gas: level 2) for 5-10 minutes until crispy
2
Wash the salad, drain and cut into strips. Drain the corn. Clean, wash and chop the peppers. Peel onion and cut into fine slices. Grate cheese. Mix everything in a bowl with the chilli sauce
3
Add the filling to the tacos. Spread a blob of sour cream on each. Sprinkle with cayenne pepper. Garnish with parsley
4
Drink: cold beer