Halve the avocados, remove the pit, peel the flesh (or scoop it out with a spoon) and mash. Cut the tomato (without seeds) into small cubes, finely chop the garlic and toss it through. Season generously with lime juice and some salt and pepper.
Mexican Tacos with Vegan Nuggets
Mix the drained kidney beans, corn and diced bell pepper into a salad. Add some lime juice to taste and if necessary add a little salt and pepper as well. Put the taco shells together in a deep bowl for easy filling.
Mix the taco seasoning with the mayonnaise and yogurt. Place some lettuce in the shells and add some salsa on top of it. Bake the Garden Gourmet nuggets according to the instructions on the package until golden brown and crispy.
Fill each taco with 2 nuggets and drizzle some extra salsa and taco sauce on top. Garnish with fresh coriander. Serve the kidney bean salad and guacamole on the side.