Mexican Tacos with Roasted Corn Salsa and Avocado Crema
Packed with PEA protein thanks to Fry’s new and delicious pea mince, it’s a plant based alternative that’s soy-free and non-GMO.
Recipe supplied by Fry Family Foods
Ingredients:
- Roasted Corn Salsa:
- olive oil
- 3 roasted sweetcorn cobs/2 cans sweetcorn, drained and roasted.
- 2 stalks coriander, stems, chopped
- 2cm fresh ginger, peeled and finely grated
- ½ lime, zest and juice
- ½ red chilli, finely chopped
- Salt and pepper to taste
- For the mince mix:
- 1 red onion, chopped
- 2 cloves ground garlic
- 2 tbsp olive oil
- 2 tbsp ground cumin
- 1 tbsp smoked paprika
- ½ tsp chili flakes
- 1 box Fry’s Pea Mince
- 1 can black beans, drained and rinsed
- 2 tsp dried oregano
- 1/4 cup vegetable stock
- Salt and pepper to taste
- For the avocado crema:
- ½ lime, juiced
- 3 avocados, pitted and peeled
- 1 clove garlic
- 2 stalks, Coriander leaves, roughly chopped
- Salt and pepper to taste
How To Make Fry’s Mexican Tacos
- For the corn salsa: Rub the corn cobs with olive oil and place in the air fryer for 15min on 190°C.
- Prepare the rest of the salsa ingredients and mix. Once the corn cobs are ready, slice off the corn and mix together with the salsa.
- For the mince mixture: Lightly fry the chopped red onion and ground garlic until translucent.
- Add the Cumin, paprika and chili flakes and fry for 1 more minute. Place in a separate bowl.
- Add Fry’s Mince to the pan, and lightly 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.
- For the avocado crema: In a food processor, add all the ingredients and chop on high until creamy.
- Serve with your favourite type of tacos, vegan cheese, chillies and fresh coriander.