Cheese Taco

Ingredients

• 100 grams parmesan cheese
• ¼ small red cabbage
• 3-4 iceberg lettuce leaves
• ¼ cup thinly sliced mixed capsicum
• 2 tablespoons mayonnaise
• 1 avocado
• ½ lemon

Method

1. Grate parmesan cheese and set aside in a bowl. 
2. Heat a non-stick tawa, place a medium cookie cutter in the middle. Put some grated cheese inside the cookie cutter and cook on low heat till the cheese melts, sets and becomes crisp.
3. Gently loosen the sides of the cheese taco and remove the cookie cutter. Place a rolling pin in the middle of the cheese disc and bring the edges to the middle to shape it like a taco. Make more tacos in the same way.
4. Thinly slice red cabbage and transfer into a bowl. Thinly shred iceberg lettuce leaves and add.  Add mixed capsicum slices and mayonnaise, mix well and set the coleslaw aside.
5. Halve the avocado, discard the seed and scoop out the flesh into a plate. Squeeze the juice of lemon on it.
6. Place a few iceberg lettuce leaves in the taco shells and top with some coleslaw.  
7. Place some avocado on top and serve immediately.