Ingredients
- 30 Ardo Corn ribs
- 300g Ardo Avocado diced
- 200g Ardo Black beans
- 150g Ardo Herb mix alla Mexicana
- 600g pulled chicken
- 50 padron peppers
- 2 red onions in slices
- 200g sour cream
- 5dl salsa
- 30 taco shells
- Vegetable oil
- Cajun seasoning
- Lettuce
- Lime
- Pepper and salt
Allergens
Lactose
Preparation
- Season the corn ribs with cajun mix and oil. Bake them in the oven at 180-200°C for 12-14 minutes.
- Make guacamole by mixing the defrosted avocado cubes with the herb mix alla Mexicana, lime juice, pepper and salt.
- Heat up the pulled chicken.
- Heat up the black beans.
- Fry the padron pepper in vegetable oil and season with seasalt.
- Fill the taco shells with the lettuce, guacamole, pulled chicken, red onions and top with the salsa, sour cream & black beans.
- Serve with the corn ribs and the padron peppers.
