Bliss to the palate. Very fragrant this salad will take you straight into summer. And maybe to Mexico with a little imagination.
Deconstructed Tacos Salad
Ingredients
- 3 large size perfectly ripe avocados
- 2 garlic cloves crushed
- 2 juicy limes for zest and juice
- 4 tbsp olive oil
- 3 corn tortillas
- 1 tsp cumin seeds
- 5 scallions
- 1 small red onion
- 1 bunch cilantro
Directions
- Preheat the oven to 350 F
- Mix the lime zest with the crushed garlic and 4 tbsp olive oil, season with salt and pepper
- Brush a little onto both sides of the tortillas
- Slice each tortillas in 8 and place them on a baking sheet lined with parchment paper. Cook for 6 to 8 minutes then turn them over, cook another 6 to 8 minutes until they are crisp and golden on each side. Then set aside
- Slice the red onions thinly and squeeze the juice of a lime over them to macerate for 10 minutes.
- Meanwhile, dry roast the cumin seeds in a pan and once fragrant remove them from the heat
- Add the garlic oil to the macerated onions and stir in the cumin seeds.
- Slice or spoon the avocados and combine with the radicchio, toasted tortillas, thinly sliced scallions, red onion mixture and finish with the cilantro leaves
- Eat before the tortillas soften
You can make more tortillas and store them in an airtight container for a couple days
And, why not try these other favorite?
