Ingredients
- 500 g Ardo Red kidney beans
- 1 kg Ardo Roasted Mexicana corn
- 250 g Ardo Mexican-style herb mix
- 500 g Ardo Pineapple
- 10 g Ardo Coriander
- 200 g sour cream
- 1 iceberg lettuce
- 20 taco shells
- 500 g tomato salsa
- Olive oil
- Salt and pepper
Allergens
Gluten
Lactose
Preparation
- Fry the Roasted Mexicana corn with the red kidney beans and Mexican-style herb mix in a dash of olive oil.
- Cool again and mix with the defrosted pineapple.
- Season the sour cream with salt, pepper and coriander.
- Fill the taco shells with some finely chopped iceberg lettuce, the bean salad and top with the tomato salsa and sour cream.
