Traveler | Tomino del Boscaiolo Tacos with yogurt sauce and guacamole
Tomino del Boscaiolo
Cherry tomatoes
Red onion
Baby spinach
Extra virgin olive oil to taste
Salt to taste
Wine vinegar to taste
Corn tacos
Yogurt sauce
Guacamole
The recipe preparation
1
Cut the Tomino, cherry tomatoes, and onion into chunks.
2
Dress the baby spinach with oil, wine vinegar, and salt.
3
Heat the taco in a pan and add baby spinach, Tomino, cherry tomatoes, and onion.
4
Fold them and add yogurt sauce and guacamole.
5
Serve and eat immediately.
