Mexican Corn Tacos
- For the salsa
- 1 medium, Haas Avocado (pitted and diced)
- 2 large vine tomatoes (cored, seeded, and diced)
- ½ small Red onion (finely chopped)
- ½ Lime (juiced)
- 3 Tbsps cilantro (chopped)
For the salsa: Stir together the avocado, tomato, red onion, lime juice, and coriander in a serving bowl. Season to taste with salt and pepper, and then cover and chill until ready to serve.
For the tacos: Heat the oil in a saute pan set over a moderate heat until hot. Add the chicken mince to the oil, and brown well all over.
Sprinkle over the taco seasoning, stirring to incorporate, and cook over a reduced heat for 6 - 7 minutes.
Fill the taco shells with the chicken. Top with grated carrots and shredded lettuce.
Spoon the prepared salsa on top and serve the tacos with sour cream on the side.