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1 pack 2 essential Waitrose Little Gem Lettuces, sliced
400g can red kidney beans, drained and rinsed
50g pitted black olives, sliced
100g radishes, sliced
2 sticks celery, sliced
2 ripe avocados
150ml carton soured cream
2 tbsp Cooks’ Ingredients Pibil Paste
Juice of 1 lime
156g pack Old El Paso 12 Crunchy Taco Shells
½ x 28g pack Cooks’ Ingredients Coriander, chopped
1. Mix together the little gems, kidney beans, olives, radishes, celery and 1 diced avocado in a large bowl.
2. Place the remaining avocado, soured cream, pibil paste and lime juice in a small food processor and blitz until smooth, then season. Toss half of this into the salad.
3. Spoon into the taco shells and drizzle the remaining dressing on top. Sprinkle over the coriander and serve.
Typical values per serving:
This recipe was first published in February 2017.