Here's an easy summer lunch. Serve with juicy watermelon for dessert & viola! Happy & healthy.
for the salsa filling:
1 cup vine-ripened tomatoes, diced
1 cup summer squash, diced & sauteed in a little olive oil
1/2 cup sweet onion, chopped
a big handful of fresh cilantro, finely chopped
sea salt & cracked pepper
a drizzle of olive oil
juice of 1 lemon
- Mix all ingredients together in a bowl.
for the chipotle cream:
1/2 cup sour cream or Vegenaise
1 chipotle chili, chopped
1 tsp of abodo sauce (that the chili came in)
- Mix together in a bowl.
8 corn tortillas, heated in a dry pan over medium heat (30 seconds each)
1/2 head of red lettuce or lettuce leaves of your choice
1 avocado, mashed
- Smear chipotle cream on the bottom of the tortillas, then the lettuce, then the filling & a dollop of avocado. Add a squeeze of lemon if you please...
happy eatings & cheers!