For the recipe of small tacos with avocado and buffalo mozzarella, form a fountain with the flour and a pinch of salt, gradually add 100 g of water and 20 g of oil.
Knead initially obtaining some bricioloni, then continue to form a very soft dough ball.
Cut the dough with a pastry cutter (ø 7 cm).
Cook the disc between the two sheets of baking paper in a red-hot non-stick pan for 1 ', then remove the top sheet and turn the disc of dough to cook for another minute, this time in contact with the pan.
Remove the top sheet, remove the disc from the pan and immediately place it on the rolling pin until it has cooled. Continue in this way until you have prepared 12 tacos. You can always use the same sheets of baking paper.
Collect the chopped avocado pulp in a bowl, sprinkle with lime juice and, crushing it with the prongs of the fork, season with half a shallot and a chopped bunch of coriander, a pinch of salt and a tablespoon of oil.
Only get the green part from the zucchini and reduce it into thin strips. Chop Chinese cabbage very finely. Peel the onions and slice them into slices.
Peel the turnip and cut it into thin strips, possibly using the mandolin.
Collect all the vegetables and the sprouts in a pan and sauté over high heat with a drizzle of oil and a clove of garlic with the peel. Salt at the end. Spread the avocado cream, mixed vegetables and half buffalo mozzarella in the tacos. Serve as you like decorating with onion slices and freshly ground pepper.