Combine all the ingredients for the yogurt sauce. Set aside.
Brown the onions in 3 Tbsp. (45 mL) of oil.
Add the peppers and cook for 2 minutes over medium heat.
Mix in the avocado and mango, sautéing quickly without overcooking. Set aside.
Cook the ostrich meat over high heat in the remaining oil, 30 seconds per side.
Baste the centre of each tortilla with the yogurt sauce.
Place the ostrich meat and spoon over the vegetable-fruit mixture.
Sprinkle with the cheese and garnish with some lettuce leaves.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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