Cabbage & Corn Tacos with Avocado Cream
This 30-minute dinner is a real winner for when you unbox any cabbage, corn or avocados.
Prep time: 20 minutes
Cook time: 3 minutes
Total time: 23 minutes
Servings: 2
Ingredients:
For the filling:
½ cabbage (thinly sliced)
1 sweetcorn
½ red onion (thinly sliced)
2 tbsp olive oil
1 lime (juiced)
salt & pepper
1 tbsp jalapeño (chopped)
For the avocado cream:
1 avocado
2 tbsp Greek yoghurt (or dairy-free alternative)
1 lime (juiced)
a pinch of salt
To serve:
4 large tortilla wraps
1 tbsp fresh coriander (chopped)
Recipe:
- Add the avocado, Greek yoghurt and the juice of one lime to a food processor, along with a pinch of salt. Blend until smooth - this is your avocado cream. You can add a little water if you need to thin things out - it should be pourable but still creamy. Leave to chill until you're ready to use it.
- Add the cabbage, corn, red onion, olive oil and the juice of one lime to a mixing bowl, along with a pinch of salt and pepper. Toss to combine and set aside for 10-15 minutes to soften and marinate.
- Heat the tortillas on a dry pan or grill until warm.
- Add the cabbage-corn filling to each tortilla. Drizzle with avocado cream and garnish with fresh coriander. Dish up and enjoy.
How to store
Store in an airtight container in the fridge for up to 2 days.
