26 January, 2022
Serves 2-3 (depending on how many tacos you eat)
- Quater red cabbage
- 2 Tbsp apple cider vinegar
- 1 Tsp sugar
- Sea salt
- Tin refried beans
- Soft tacos
- 2 Cobs of corn
- Spring onions (thinly sliced)
- Pinch chilli flakes
- 1 Tsp ground cumin
- 1 Large avocado
- Fresh coriander
- Kewpie mayo (optional)
- Hot sauces of choice
First thing is to make your quick pickle. Slice the cabbage into a bowl. Our mandolin comes in handy here.
Add the apple cider vinegar, a big pinch of salt and the sugar. Toss well and leave aside to pickle.
While the cabbage is pickling, cut all the kernels off the corn cobs.
Heat a fry pan on the stove and add the cumin to the pan (dry). Let the cumin become fragrant for about 1min then add about a tbsp of olive oil.
Add corn - stir well. The corn needs to char so make sure the pan is hot and you stir it regularly.
While the corn is cooking, heat the refried beans in a small saucepan. We like the ones with jalapeño's in them but what ever type will do well.
Next open your avocado. Scoop it all out into a bowl, add a big squeeze of lime juice, salt and chopped coriander.
Once the corn has started to char and "pop" then remove from heat and pour it into a serving bowl.
Sprinkle over the spring onions, chilli flakes, a bit of coriander and a pinch of salt. Lightly toss.
Remove the refried beans from stove and put in a bowl to serve from.
Toss cabbage again and then put it in a serving bowl.
Your final cooking step is to cook your tacos. If you don't have a gas burner then you can just heat them up in a frypan. If you do, we very carefully cook them over the flame for a few secs on either side to give them a nice char.
Now it's time to build your taco. There's no right or wrong here. We usually go: refried bean, corn, avo, pickle, coriander, kewpie, hot sauce and lime juice. We also sometimes add cheese.