Cabbage & Corn Tacos with Avocado Cream
A great 30 minute dinner meal idea for the cabbage, corn and avocado in your Oddbox.
Prep time: 20 minutes
Cook time: 3 minutes
Total time: 23 minutes
Servings: 2
Ingredients:
For the filling:
½ cabbage (thinly sliced )
1 Sweetcorn (corn off the cob)
½ red onion (thinly sliced )
2 tbsp olive oil
1 lime (juiced )
salt & pepper
1 tbsp jalapeno (chopped )
For the avocado cream:
1 avocado
2 tbsp Greek yoghurt (or dairy-free alternative )
1 lime (juiced )
a pinch of salt
water (to thin as needed )
To serve:
4 large tortilla wraps
1 tbsp fresh coriander (chopped )
Recipe:
- Make the avocado cream: Add the avocado flesh, yoghurt, lime juice and a pinch of salt to a food processor. Blend until smooth. Add a little water if needed. The cream should be pourable but still creamy. Chill until ready to use.
- Prepare the filling: In a mixing bowl, add cabbage, corn, red onion, olive oil, lime juice and a pinch of both salt and pepper. Toss to combine and set aside for 10-15 minutes to soften and marinate slightly.
- Warm the tortillas: Heat the tortillas on a dry pan or grill until warm.
- Assemble the tacos: Add the cabbage-corn filling to each tortilla. Drizzle with avocado cream and garnish with fresh coriander.
How to store
Store in an airtight container in the fridge for up to 2 days.
