8 ready-made taco shells
2 x 160g Rio Mare Insalatissime Messicana
a few leaves of Iceberg lettuce
1 small onion
a few cherry tomatoes
sour cream to taste
1. Chop the onion, halve the cherry tomatoes and shred the salad.
2. Pour the Insalatissime into a bowl and mix gently.
3. Place some shredded lettuce, onion and cherry tomatoes in the tacos shells. Add a dollop of insalatissime, top with a spoonful of sour cream and serve.