Connie (www.connieskitchen.ch) is on a mission to help families eat better. Connie is a nutritionist and chef with 16 years of experience helping businesses and moms and dads get creative with food and raise healthy, adventurous eaters.
1 organic orange: skin and juice (squeeze out approx. 50ml juice, peel off the skin in thin strips)
50ml white balsamic vinegar
1 tbsp allspice berries (available @coop.ch)
Avocado cream
Ingredients
2 small avocados, pitted and the flesh spooned out
4 tablespoons Connie's Kitchen VAYO
15 g coriander, finely chopped
2 tablespoons lime juice
Preparation
In a bowl mix garlic, soy sauce, honey and olive oil, salt, spices, and then add Planted Pulled and mix well, loosening up the meat pieces. Set aside and let marinate until you complete the rest of the steps below. The Pulled.Planted can be marinated the day before and kept in the fridge.
Mix all ingredients for the Orange-Onion Pickle and set aside.
For the avocado cream, add the avocado flesh to a medium sized bowl and mash with a fork. Mix in the lime juice and coriander and lastly stir in the Vayo. Season to taste with a bit of flaky salt and pepper.
Add 2 Tablespoons of olive oil in a heavy large pan and preheat on medium. When hot, add the marinated planted.pulled to the pan and fry for about 10 minutes until browned.
Warm up the corn tacos in the oven and serve all the ingredients on a plate.
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