Green avo sauce, mega veggies and avo on hard shell taco with charred pineapple, pickled red onion and pico de gallo:\u00a0<\/strong><\/p>\n
Ingredients for the Green Avo Sauce:<\/strong><\/p>\n
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1 avocado<\/li>\n
1 clove garlic<\/li>\n
1 jalape\u00f1o, ribs and seeds removed<\/li>\n
1 bunch\/30g\u00a0 fresh coriander<\/li>\n
\u00bd bunch\u00a0 fresh parsley<\/li>\n
\u00bc cup shelled pistachios<\/li>\n
\u2153 cup avo oil (or olive oil)<\/li>\n
\u2153 cup water<\/li>\n
Juice of 1 lime<\/li>\n
pinch of sea salt<\/li>\n<\/ul>\n
Method for the Green Avo Sauce<\/strong><\/p>\n\n
Place all ingredients in a food processor and pulse to combine, allow to mix until the desired consistency is reached.<\/li>\n
Serve immediately or transfer to a small bowl and cover with a film of plastic wrap, pressing it gently into the top, and refrigerate until ready to use.<\/li>\n<\/ol>\n
Ingredients for the Tacos<\/strong><\/p>\n
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1 pineapple, diced and charred on a grill pan<\/li>\n
\u00bd English cucumber, diced<\/li>\n
20 cherry\u00a0 tomatoes, halved<\/li>\n
1 red onion, sliced<\/li>\n
Shredded cabbage<\/li>\n
Grated carrot<\/li>\n
Shredded lettuce<\/li>\n
12 tortillas, toasted<\/li>\n
Lime wedges and fresh coriander to serve<\/li>\n<\/ul>\n
To assemble:<\/strong><\/p>\n\n
Lay out the tortillas and top with the veggies.<\/li>\n
Serve drizzled with green avo sauce and garnish with lime wedges and extra coriander.<\/li>\n<\/ol>\n