Ingredients
Preparation
- 2 Pink Lady® apples
- 1 lime
- 1 avocado
- 1 garlic glove
- 1 red onion
- 2 tbsp olive oil
- 6 corn tortillas
- 1 tin of sweetcorn
- 100 g tinned chickpeas
- Lamb’s lettuce or other salad leaves
- ½ cucumber
- 1 jar Greek yogurt
- 1 bunch parsley
- 50 g grated cheese
- 1/2 teaspoon Mexican spices
- Sesame seeds
Stages
Preparation
- Lightly toast the tortillas in a hot frying pan with a little olive oil.
- In the same pan, sauté the sweetcorn and chickpeas with the Mexican spices.
- Prepare the yoghurt sauce: mix the yoghurt with the remaining spices, the crushed garlic clove and a little parsley.
- Arrange the tacos, starting with a generous layer of sauce, then add the salad, a rosette of thinly sliced Pink Lady® apples, avocado slices and cucumber slices.
- Place the sweetcorn, chickpeas and a few slices of red onion in the middle. Sprinkle with grated cheese and sesame seeds. Add a squeeze of lime juice.
- Close the tacos and serve immediately.
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