Recipe prepared by Rocio de My grandfather's kitchen
Ingredients:
- 1 can of pickled mussels Royal Canning Factory
- 2 avocados
- ½ red onion
- 4 or 5 sun-dried tomatoes in oil
- Cilantro
- Lime
- Tabasco or hot chili
- Fried corn tortillas
Preparation:
Chop the red onion into very small pieces and place in a bowl. Add the sun-dried tomatoes, also finely chopped.
We open the avocados and add the pieces to the bowl, mashing them with a fork while we mix everything together.
Add the chopped cilantro and chili or a little Tabasco to taste. Add a little lime to season with the dressing until you have the desired consistency.
We place a little guacamole on top of each corn tortilla and the pickled mussels on top.
Trick:
If we add the avocado seeds to the guacamole until the time of plating, we prevent the avocado from oxidizing.
