Prep: 10 Minutes I Cooking time: 30-35 Minutes I Serving 5-6
INGREDIENTS
|
|
|||
|
1 |
100 |
Gram |
|
|
2 |
Avocado |
2 |
pcs |
|
3 |
Pineapple |
1/2 |
cup |
|
4 |
Canned tomatoes |
1/2 |
cup |
|
5 |
Garlic |
1 |
Clove |
|
6 |
Onion |
1/2 |
|
|
7 |
Corn |
1/2 |
cup |
|
8 |
Green onion |
3 |
pcs |
|
9 |
Salt |
1/2 |
tsp |
|
10 |
Belle pepper |
1 |
tsp |
|
11 |
stock |
1 |
tsp |
|
12 |
vegetable oil |
4 |
tbs |
|
13 |
Pumpkin seed |
1/4 |
cup |
|
14 |
Lemon zest |
1/4 |
tbs |
|
15 |
Gluten free tacos |
6 |
pcs |
|
16 |
Milk |
1/4 |
cup |
|
17 |
Chili pepper |
2 |
pcs |
|
18 |
Butter |
4 |
tbs |
INSTRUCTIONS
PREP
- Boil the water and add ½ teaspoon oil
COOKING TIME
- Cook Fusilli Cassava Pasta until al dente . Drain and rinse with cold water, and set aside.
- Heat the vegetable oil, add diced union, pepper.
- Add corn, pepper /chili, add seasoning and milk, then cook for 2 minutes
- Add canned tomato and pasta cook for 2 minutes, simmer and cover stirring often until most of the liquid has been absorbed
- Remove from the heat, set a side
SERVE :
- Put the pasta on gluten free tacos, add the pineapple and avocado.
- Garnish with green union as your desire.