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Sweetcorn and tomato salsa tacos
Ingredients
(For 3 tacos)
- ½ punnet Adji Cress
- ½ punnet Atsina Cress
- ½ punnet Sakura Cress
- 60gr diced red onions
- 80gr diced tomatoes
- 90gr cooked sweet corn
- 10gr diced red chilli
- ½ avocado
- ½ lemon juice
- 1 tbsp olive oil
- 3 tortilla bread (12 to 15cm across)
Method
- Burn the tortilla bread slightly on a hot grill pan to add a smoky flavour to it.
- For the salsa, using a mixing bowl, fold together the diced red onions, diced tomatoes, red chilli, sweet corn, lemon juice and olive oil.
- Peel and slice the avocado.
- Fold the freshly cut cresses together gently.
- Fill the tacos with the salsa and avocado and divide the aromatic cress salad on top of each one.
Recipe: Franck Pontais
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