Iris Tomato & Herbs Of Provence Taco Style

Preparation

1. 1

   Prepare the avocado cream by blending it with the lime juice. Add the cumin and smoked paprika, season with salt and pepper, then transfer to a piping bag fitted with a smooth nozzle.

2. 2

   In a saucepan, heat 72 cl of white vinegar, 96 cl of water, and 480 g of sugar. Bring to a boil, then immerse the finely sliced red onions. Let them marinate until completely cooled. Cut the cheddar into thin sticks. Slice the red chili peppers into rings.

3. 3

   To assemble the pieces, fill each Iris shell with avocado cream. Top with cheddar sticks, chili rings, a slice of pickled onion, a few drops of green Tabasco, one coriander leaf, and a cornflower petal.