step 1:

Thinly slice the bell peppers, red onions, and iceberg lettuce. Cut one lime into wedges and the other in half. Toss half of the red onion with the juice of half a lime and set aside. Keep the marinated onion and iceberg lettuce separate.

step 2:

Halve the avocado, remove the pit and peel, then mash the flesh. Mix with the juice of the remaining half lime and a pinch of salt.

step 3:

Drain the Del Monte® Pineapple Chunks in Juice and finely chop them. Roughly chop the coriander (cilantro) and mix it with the pineapple to make the salsa.

step 4:

Crumble the feta. Heat the sunflower oil in a frying pan or wok and cook the shawarma meat over high heat for 5 minutes. Reduce the heat, add the bell peppers and onion (without the lime juice), and cook for another 5 minutes.

step 5:

Warm the tortillas briefly in a dry frying pan or on a grill.

step 6:

Place the tortillas, meat mixture, iceberg lettuce, marinated onion, mashed avocado, pineapple salsa, feta, and lime wedges on the table, and let everyone assemble their own tacos.