Taco shells filled with turkey, corn, beans, rocket and spring onions

Name: Taco shells filled with turkey, corn, beans, rocket and spring onions
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Corn with kidney beans; 1 collar (approx. 150 g) Spring onions; 6 discs g; 50 g Rocket; 1 red chilli pepper; 6-8 TABLESPOONS Lime juice; 4 TABLESPOONS white balsamic vinegar; 1-2 TEASPOONS demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 8 Taco shells Corn shells for filling (à approx. 12 g); 8 TABLESPOONS Asia sauce sweet-sour; 7-10 Tbsp possibly slices of lime

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Corn with kidney beans
1 collar (approx. 150 g) Spring onions
6 discs g
50 g Rocket
1 red chilli pepper
6-8 TABLESPOONS Lime juice
4 TABLESPOONS white balsamic vinegar
1-2 TEASPOONS demerara sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
8 Taco shells Corn shells for filling (à approx. 12 g)
8 TABLESPOONS Asia sauce sweet-sour
7-10 Tbsp possibly slices of lime

Directions

1
Pour the corn with kidney beans into a sieve, rinse with cold water and drain well. Clean and wash spring onions and cut into coarse rings. Cut turkey breast into wide strips. Clean, wash and drain rocket well
2
For the vinaigrette, clean and wash the chilli and cut into fine rings. Mix lime juice, vinegar, chilli, sugar, salt and pepper. Embezzle oil. Mix corn with kidney beans, rocket, spring onions, turkey breast and vinaigrette
3
Put them in taco shells. Sprinkle 1 tablespoon of sauce over each filling. Arrange on a plate. Garnish with slices of lime if necessary.