Ax Callus Mounted in Tortillas with Cream of Avocado and Corn FAGE

Name: Ax Callus Mounted in Tortillas with Cream of Avocado and Corn FAGE
Prep time: 60 min
Cook time: 60 min
Yield: 12
Cuisine: Mexicana
Ingredients: 1/4 cups FAGE® Total 0% greek style yogurt; 1 lemon, (grated and juice); 1/2 red onions, finely chopped; 1 jalapeno, finely chopped; 3 tablespoons fresh coriander, finely chopped; kosher salt; ground peppers; 1 slice avocado, diced; 2 corn, steamed, roasted or grilled without the grains; 3 tablespoons canola oil; 12 ax callus; 1/4 cups FAGE® Total 0% greek style yogurt; 1/4 cups ancho chili pepper, powdered; 12 corn tostada shell, (tortilla chips); leaves fresh coriander, to decorate

Half

1 comments

FAGE

	35
Favorites

Collections

Glider

Super List

Upload a picture

To print

Ax Callo Mounted in Tortillas with Cream of Avocado and Corn FAGE, a delicious recipe, you can use it as a snack for a party or to start a delicious meal. Try it and surprise everyone!

Learn more about FAGE

Ingredients

12 portions

Select all ingredients

Preparation

In a medium bowl, mix Greek Style Yoghurt FAGE® Total 0%, lemon juice, lemon zest, onion, jalapeño and coriander, season with salt and pepper. Add avocado and corn and mix gently. Season with salt and pepper to taste.

Heat the oil in a large skillet over high heat until the oil begins to glow. While the oil is heating, season the ax callus on both sides with salt and pepper. Smear on one side of each Greek style Yoghurt ax callus FAGE® Total 0%. On a plate put the chili powder wide and brew the scallop or ax callus in the powder on the top, remove the excess and add on the bottom Yoghurt Greek Style FAGE® Total 0%.

Place the ax callus in a pan, with the spice side down, cook until light brown and crust, about 1 ½ minutes. Turn the ax callus and cook until almost cooked, for two more minutes.

Put a spoonful of the guacamole sauce that was previously made on each tortilla chip and cover each one with an ax callus on top. Garnish with coriander leaves.