Patricia Baker - Lockdown Cookbook (2020)

Instructions:
2 tomatoes, thinly sliced
3 teaspoons sugar
10 teaspoons water
10 teaspoons vinegar
12 mini taco shells
1 cucumber, thinly sliced
1 cup mozzarella cheese, grated
1. Add oil to a pan and toss in the onions.
2. Once translucent, add vinegar, sugar and water and mix till well
combined.
3. Cook for 2 minutes and add to a bowl.
4. Add garlic, oregano, pepper and salt to a bowl along with salt and mix.
5. Add the garlic aioli and lemon and mix.
6. Place the shells on a plate and top with a teaspoon of the garlic and herb
mixture.
7. Sprinkle sliced vegetables followed by the cheese.
8. Heat the shells to melt the cheese.
9. Serve hot.