Golden Big sun. Baby Gem. Golden pea shoots. Broccoli.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | High-protein |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFChar the corn over an open flame, turning occasionally, until deeply charred on all sides. Remove from the heat and slice the kernels off the cob.
In a large pan, add the chorizo and cook over a high heat for 6-8 minutes until crisp and slightly caramelised. Remove from the heat and set aside for later.
In a blender, combine the avocados, jalapenos, juice of 2 limes, yoghurt and salt and blitz until smooth and creamy.
In a large bowl, combine the power mix salad base, charred corn and crispy chorizo.
Warm the tortillas in a dry pan or over an open flame until soft and lightly charred. Spread the crema onto the tortilla and generously spoon the salad onto the centre. Finish with a squeeze of fresh lime before serving.
