The crunch that solves taco night. Pepitas, ancho and a tart hit of lime over charred corn and grilled protein. Heat and smoke and a bright lift all at once, no sad jar of salsa required.
25 minutes. Serves 4.
Ingredients
- 8 corn tortillas
- 500g chicken thigh or firm fish
- 3 dessertspoons Plateit Mexican Chilli Crunch
- 1 corn cob
- 1 avocado
- 2 limes
- Coriander to serve
Method
- Season and grill the protein hard, char the corn, then slice both.
- Warm the tortillas directly over the flame.
- Build with avocado and protein.
- Spoon Mexican Chilli Crunch over, then corn, coriander and lime.
Tip: Char the tortilla over the flame for ten seconds. It changes the whole taco.
