Taco Shells with Pineapple Avocado Salad
Peel the pineapple, quarter lengthwise, remove the tough central stalk and cut the flesh into small pieces. Cut the feta cheese into small cubes.
Rinse the chile peppers, cut lengthwise, remove the seeds and ribs and cut into thin rings. Peel the onions and cut into strips. Peel the avocados, remove the stones and cut the fruit into thin slices. Sprinkle immediately with lime juice. Mix all of the prepared vegetables with the dill in a bowl and season with olive oil and salt and pepper to taste. Chop iceberg lettuce into thin strips, add to the bowl and mix. Fill taco shells with the salad and serve.