Summer bell peppers Tacos


Summer bell peppers Tacos

20 minutes

2 people


  • Corn flour 14 oz
  • 1 package MIA Pepperoni Style
  • Extra virgin olive oil
  • 3 tomatoes
  • 4 green salad leaves
  • 1 red onion
  • 1 avocado
  • 1 zucchini
  • Yogurt sauce
  • Salt
  • Water

PreparationPut the cornflour in a bowl and add a pinch of salt, a drizzle of extra virgin olive oil and as much water as needed to obtain a workable dough. Mix all the ingredients well until you get a smooth and blended mixture that you are going to divide into balls. Roll out the dough and press it between two smooth surfaces.Heat a non-stick pan, grease it with very little oil and cook the tacos on both sides until cooked, it will take a few minutes.Stuff the tacos with Pepperoni style, the onion, diced tomatoes and the peppers cut into strips, avocado e and grilled zucchini. Serve with yogurt sauce. After that, all you have to do is say buon appetito and kick off your Mexican meal.