- fresh tortillas tortillas - 6 pieces (buy ready-made or bake yourself)
- Peking cabbage - 0.5 Pieces (small head)
- spring greens - 1 Glass (chopped)
- onion - 1 piece (white or red)
- the main filling is 3 cups (stewed or baked until ready to eat meat, fish or hard cheese)
- sauce - 6 items. Spoons (any favorite sauce or mayonnaise)
Cut off the lower third of the Peking cabbage with hard stems and put it aside (this part can be used in stews), chop the soft part of cabbage with not very small chunks. Wash greens, shake off raw water (or let dry on a towel) and chop it not very finely. Use greens, the taste of which you like most - parsley, cilantro, dill, basil, etc. If you use meat or fish for filling, then remove all bones, crush the fillet with a fork or pass through a meat grinder, and then mix with the sauce. It is convenient to use fried minced meat. If you are making cheese tacos, then rub the cheese on a large grater, and mix with the sauce. Now is the time to mix the greens and the main stuffing, divide it into 6 equal parts and spread out inside the bent in half a tortilla. Sprinkle with chopped cabbage (it is much tastier than a traditional salad), decorate with greens, put on plates and serve to the table.
Servings: 6