Texan Taco Salad

Ingredients

• 2 fresh corn on the cob
• Olive oil
• 4 corn tortillas
• Spray oil
• Smoked paprika
• 8 baby cherry tomatoes, sliced in half
• 1 small red onion, finely diced
• 1 ripe avocado , remove the skin and stone and cut into cubes
• 1/2 green pepper, diced
• 1/4 cucumber, diced
• 215 grams tin red kidney beans, drained
• 1/2 iceberg lettuce, roughly torn
• 12 coriander leaves, roughly torn
• 2 spring onions, finely sliced
• 80 grams packet tortilla chips
• Dressing:
• 1 tablespoon low fat Greek yoghurt
• 2 tablespoons homemade mayonnaise
• 1 small clove garlic , crushed
• 2 tablespoons FRANK'S RedHot® Original Cayenne Pepper Sauce
• Juice of 1 lime
• 50 grams strong Cheddar cheese, grated

directions

1. Brush the fresh corn cobs with a little olive oil and roast over the BBQ or on the gas flame turning until lightly charred all over. The BBQ adds a delicious smokiness to the corn. Leave the corn until it’s cool enough to handle and then slice off the kernels keeping them in clumps if possible.
2. Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Lightly spray each of the corn tortillas with oil and dust with a little salt and smoked paprika. Stake the tortillas together before pressing them loosely into a 15cm cake tin to form bowls . Don’t force the tortillas too tightly into the cake tin or you may not get them out. Bake for 6 minutes until the tortilla bowls set and then separate them onto the oven rack. Continue to bake for another 4 minutes until they are crisp.
3. Make the dressing by mixing the yoghurt, mayonnaise, garlic, FRANK'S RedHot® Original Sauce and lime juice. Season with salt and pepper. Put all the diced vegetables into a large bowl with the corn and red kidney beans. Toss together with ½ of the dressing.
4. Just before you serve the salad, divide the lettuce and herbs into the 4 tortilla serving bowls. Add the dressed vegetables and sprinkle over the lightly crushed tortilla chips and grated cheese. Drizzle over the remaining dressing and sprinkle on some chilli flakes.