MEXICAN TACOS with Roasted Corn Salsa and Avocado Crema
Ingredients
Roasted Corn Salsa
- Light Extra Virgin Olive Oil
- 2 Cans Rhodes Quality - Cream Style Sweetcorn, drained and roasted or 3 roasted sweetcorn cobs
- 2 stalks coriander, stems, chopped
- 2 cm fresh ginger, peeled and finely grated
- ½ lime, zest and juice
- ½ red chilli, finely chopped
- Salt and pepper to taste
Mince Mix
Avocado Crema
- ½ lime, juiced
- 3 Avolands avocados, pitted and peeled
- 1 clove garlic
- 2 stalks, coriander leaves, roughly chopped
- Salt and pepper to taste
Instructions
Roasted Corn Salsa
- Rub the corn cobs with olive oil, then air-fry them at 190°C for 15 minutes.
- Prepare the rest of the salsa ingredients and mix.
- Once the corn is prepared, cut off the corn kernels and combine them with the salsa.
Mince Mix
- Lightly fry the chopped red onion and ground garlic until translucent. Add the cumin, paprika and chilli flakes and fry for 1 more minute - place in a separate bowl.
- Add Fry’s Mince to the pan, andlightly fry with olive oil for 6 min.
- Add the black beans and fry for a further 2 min.
- Add the onion and spice mix and ¼ cup vegetable stock. Cook together for a further 4 minutes.
Avocado Crema
- Place all the ingredients in a food processor and blend on high speed until smooth and creamy.
Garnish
- Woolworths Plant Powered™ Dairy Free Cheddar Flavoured Cheese, chopped red chillies/jalapenos, leftover fresh coriander leaves.
Video
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