Buy all ingredients right below the recipe
INGREDIENTS
- 300 g mixed salad (Mexican)
- 240 g avocado
- 500 g cherry tomatoes
- 180 g corn tortillas (12 pcs)
- 1 handful fresh coriander
- 100 g grated cheddar
- 1 small red onion
- Juice from 1 pc lime
- 1 clove garlic
- 200 g sour cream
- 50 g green and red pickled jalapeño peppers
- Olive oil
- Salt
- Freshly ground pepper
- 170 g canned corn
INSTRUCTIONS
- 1Mix sour cream with crushed garlic, lime juice, 1/2 chopped coriander. Then add finely chopped jalapeño pepper - I recommend 4 to 6 slices. Season with salt and pepper to taste. Chill in the refrigerator.
- 2Cut cherry tomatoes into smaller pieces. Add finely chopped onion, drizzle with olive oil, add the second half of the chopped coriander, season with salt and pepper.
- 3Halve the avocado, remove the pit and cut into cubes. Drizzle with the other half of the lime, season with salt and pepper.
- 4Cut tortilla wraps into small triangles. Season half with salt, drizzle with olive oil (spray olive oil is best) and sprinkle with dried Chipotle chili. Drizzle the other half with olive oil, season with salt and sprinkle with grated cheddar. Bake in the oven at 180 degrees for about 10 minutes until golden.
- 5Arrange the salad on a plate. Add tomato salad, seasoned avocado, corn, cheddar, seasoned sour cream and crispy tortillas. Enjoy your meal.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.