Ingredients
- 2 x tortillas
- 1 tbsp olive oil
- ¼ tsp salt
- ½ x lime
- ¼ pack spinach
- ½ x cucumber
- ½ x red pepper
- ½ x red onion
- 50 g cheese
- 1 dl sour cream
Method
- In this dinner, we'll use vegan mince and guacamole that were made earlier in the weekly menu.
- Brush the tortillas with olive oil, sprinkle with salt and lime juice. Cut them into triangular shapes and place on a baking tray lined with parchment paper. Bake at 180 degrees celsius for about 5-8 minutes. The tortilla chips become crispy once they've cooled down.
- Dice cucumber, bell pepper and red onion and mix together in a bowl with spinach.
- Grate cheese and add to the salad together along with the vegan mince from yesterday's dinner.
- Make a simple avocado dressing by mixing 50/50 sour cream and guacamole.
- Top the taco salad with avocado dressing and serve with crispy tortilla chips.
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