Mexican tortillas with Ísey Skyr sauce

Salad Bowl
Flour Tortilla
Olive oil


Skyr sauce with avocado
1 avocado
2 garlic cloves
4–5 tbsp Ísey Skyr vanilla
Juice from 1/2 lemon
Dash of honey
Salt and pepper



Add all ingredients to a food processor or purée with a hand blender, season to taste and let it cool for a while, then serve the sauce with the salad.



800 g beef
Salt and pepper
1/2 tsp cumin
1 tsp mexican spice mix
1 punnet of cherry tomatoes
1 onion
Handful of coriander
1 mango
Olive oil
Lime juice
Good salad mix, e.g. lettuce and garden rocket



Fry the beef in oil, season the skin and fry that side for 10 minutes. Season the other side of the beef with salt, pepper, cumin and mexican spice mix. When the beef is ready, place it in a warm oven while the salad is prepared. Thinly slice the vegetables, mix the salsa well together and add to the lettuce and garden rocket. Fill the tortilla with salad and chop the beef into pieces and arrange over the salad. Add a generous spoonful of the avocado sauce and crumble feta cheese over the salad before serving; the feta adds the final touch.