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MEXICAN TACOS with Roasted Corn Salsa and Avocado Crema

Tammy Fry, global Marketing Director at Fry's Family Foods showcased her Mexican Tacos with Roasted Corn Salsa and Avocado Crema at The Plant Powered Show, part of the Good Life Show in South Africa.

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Course Appetizer, Dinner, Lunch

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

1 red onion, chopped
2 cloves ground garlic
2 tbsp Extra Virgin Olive Oil
2 tbsp ground cumin
1 tbsp smoked paprika
½ tsp Hinds Spices Crushed Chillies
1 box Fry’s Pea Mince
1 Can Rhodes black beans in brine, drained and rinsed
2 tsp dried oregano
¼ C Woolworths vegetable stock
Salt and pepper to taste

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

Tacos

Woolworths Corn Taco Shells

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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