Ingredients
- Corn on the cob 2
- Beef chorizo 300g, diced
- Discovery by Spinneys Golden Mix 115g
- Ripe avocados 2, peeled and diced
- Jalapeño 1, finely sliced
- Limes 4,2 juiced and 2 quartered
- Spinneysfood Greek Yoghurt 50g
- Spinneysfood Fine Sea Salt To taste
- Small soft flour tortillas 8
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Charred corn, chorizo and golden mix soft tacos
Mexican 15 Mins Prep · 25 Mins Cook
- Char 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.