egglife wraps are made with cage-free eggs, not flour.
Recipe and Photo by @saucebossgang
avocado slaw
1 stalk of yellow corn
½ white onion
1 jalapeno, diced
3 radishes, chopped
1 large avocado, sliced
1-2 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp cumin
salt
La Jefa scorpion hot sauce to taste
2 limes
fresh cilantro to taste
Filling
9 oz chorizo
southwest egglife® wrap Taco Shell
1 package of southwest egglife® wraps
vegetable oil (or any oil substitute like avocado oil)
avocado slaw
First remove corn from cob, set aside.
Chop onion, jalapeno, radish and avocado, place together in a bowl.
Heat a small amount of olive oil in a skillet over medium-high heat. Once hot, add corn and cook to your desired crunch (approximately 5 minutes). Set aside and allow to cool.
Once cooled add corn to your chopped onion, jalapeno, avocado mixture. Mix in vinegar, olive oil, cumin, salt and scorpion pepper to taste. Squeeze the juice of 1 lime over the mixture.
Filling
Cook chorizo until brown over medium heat. Set aside.
southwest egglife® wrap Taco Shell
Heat enough oil to submerge your tortilla fully in a deep pan.
Working one at a time, submerge each egglife tortilla in the oil until they are crispy enough but still pliable.
Place on a paper towel covered plate to absorb excess oil.
Serve:
Take one southwest fried shell, fill with cooked chorizo and top with avocado slaw. Use fresh cilantro to garnish and serve with a lime wedge. Enjoy!
NEW egglife wraps are made with eggs, not flour.
One Comment
These are the best wraps I have tried!