- 2 small corn tortillas (60 g)
- 1/2 ripe avocado (70 g)
- 1/2 ball of burrata (60 g)
- 10 cherry tomatoes (120 g)
- Juice of 1/2 lime (15 ml)
- 1 tablespoon grated Parmesan cheese (10 g)
- 2 tablespoons of pomegranate seeds (30 g)
- 1 handful of fresh cilantro (10 g)
- a pinch of salt (1 g)
- a pinch of pepper (1 g)
Wash the cherry tomatoes, cilantro, and lime. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork, add lime juice, salt, and pepper, then mix to make guacamole. Cut the cherry tomatoes in half. Heat the tortillas in a dry skillet for about 30 seconds on each side. Spread the prepared guacamole on the tortillas. Arrange the burrata pieces and cherry tomatoes on top. Sprinkle the tacos with grated Parmesan and pomegranate seeds. Garnish with fresh cilantro. Drizzle the remaining lime juice over the tacos and serve immediately after preparation.
