Sweetcorn and tomato salsa tacos

(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)

• 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