Tulip Jamonilla Fresca Taco with cucumber salsa, avocado and fried eggs​

• 20 min
• 2 people

Ingredients

• 340 g/12 oz Tulip Jamonilla Fresca
• 4 tortillas
• 1 avocado
• 4 eggs
• 1 cucumber
• ½ dl/0.2 cups of spring onions
• 1 tbsp. red onion
• 1 tbsp. coriander
• 1 tsp. chili
• Olive oil
• Salt
• Freshly ground pepper

Print recipe

Difficulty: Easy

Instructions

1. Slice the Jamonilla® Fresca and fry in a little oil on a hot pan until nice and golden.

2. Cut the avocado in two, cut it in thin slices and season with salt and pepper.

3. Remove the kernels from the cucumber and chop the cucumber, red onion, coriander and chilli finely. Chop the spring onions.

4. Mix the chopped cucumbers with spring onion, red onion, coriander, chilli, 1 tbsp olive oil. Season with salt and pepper.

5. Fry 4 eggs on a pan with olive oil and add salt and pepper to taste. The egg yolk should be soaked.

5. Heat the tortillas in a frying pan until fully warmed.

6. Place the eggs, Jamonilla® Fresca, avocado and cucumber salsa in the middle of the tortilla. Fold the sides over the filling into a taco and serve.