Quesadilla with red fish, cheese and guacamole

Guacamole is an appetizer from Mexican cuisine, the history takes the recipe back to the ancient Aztecs. Prepare an appetizer from mashed avocado pulp. Serve in the form of salsa or pasta sauce. There are many variations of guacamole. With spices, herbs, tomatoes, peppers, onions and herbs.

Ingredients

• chum salmon (fillet) 350 g
• tortilla 3 pcs.
• avocado 1 pc.
• tomatoes 150 g
• red onion 1 pc.
• cilantro 2-3 sprigs
• parsley 2-3 sprigs
• lemon 0.5 pcs.
• olive oil 20 ml
• mozzarella 100 g
• sour cream 90 g

Directions

1. Preheat oven to 200 degrees. Pre-inspect the fish for bones, remove noticeable ones. Season with salt and pepper. Bake for 15-20 minutes. until ready. Disassemble the finished fish with a fork into random pieces.
2. Prepare guacamole. To do this, cut the avocado, onion and tomato into very small cubes. Also chop the herbs finely. Mix vegetables in a cup; use onions to taste. Add lemon juice, olive oil and herbs. Salt.
3. Preheat a skillet without oil. Lay out the tortilla, fry over medium heat for 10 seconds. Place the mozzarella, fish slices, guacamole on top of one half. Cover with the other half of the tortilla and press. Transfer to a plate. Repeat with each cake. Slice the quesadilla in portions and serve immediately, while hot, with sour cream