The secret to this are the following things:
- guacamole from fresh avocados (don’t even joke about jarred guac, you may as well use wallpaper paste)
- nice, fresh, glutenfree tortillas
- really well-caramellised, sweet onions and peppers
- 2 ripe avocados
- a small red onion
- 1 juicy lime (or failing that a lemon will do)
- Start by preparing the guacamole.
- Scoop out the avocado flesh (reserving the stones) and mash in a bowl with a pinch of salt and the juice of half a lime.
- Mix and adjust seasoning and acidity.
- Return the avocado stones to the guacamole, as the avocado will otherwise quickly discolour to a kinda unappetising brown – I’m not actually completely sure if this really makes a difference, but I guess it can’t hurt at least.
- 2 large yellow onions
- 3 bell peppers
- olive oil
- salt+ black pepper
- gluten-free tortilla flat-breads, wither store bought or homemade
- tomato salsa, either a good store one or you can make your own too
- Peel and slice the onions.
- Core, deseed and slice the peppers.
- Get a pan on a medium high heat and add a decent glug of olive oil.
- Add the onions, peppers and a good pinch of salt and black pepper.
- Stirring regular, cook the peppers and onions until the peppers are soft and (more importantly) the onions are well caramellised.
- Serve the peppers and onions on top of a tortilla with a dollop of salsa and guacamole.