Vegetarian

Mexican Street Corn and Roasted Sweet Potato Tacos

Mexican Street Corn and Roasted Sweet Potato Tacos

Course Entree, Main Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 8 corn tortillas
  • 3 ears fresh corn kernels sliced from cob
  • 1 tsp chili powder
  • 30 ml lime juice
  • 1/2 onion peeled and minced
  • 1 clove garlic peeled and minced
  • 8 g fresh cilantro chopped
  • 225 g cotija cheese grated or crumbled or hard feta
  • 4 sweet potatoes peeled and diced
  • 1 avocado peeled and sliced
  • olive oil
  • sea salt
  • black pepper

Instructions
 

  • Preheat oven to 180C.
  • Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper. Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize.
  • Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
  • Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
  • Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes.
  • Add 1 tbsp olive oil, 1 cup cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
  • Warm tortillas on a baking sheet in the oven for 3-5 minutes.
  • Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cheese. Serve.
Vegetarian

Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate

Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate

Course Entree, Main Dish
Cuisine Modern Australian
Servings 4
Calories 1276 kcal

Ingredients
  

  • 175 g tagliatelle
  • 200 g bacon tiny strips

Fresh Pesto

  • 1 clove garlic
  • 12.5 g pine kernels
  • 50 g basil leaves
  • 6.25 cl olive oil extra virgin
  • 27.5 g Parmesan cheese freshly grated

Instructions
 

Fresh Pesto (you can make this in advance)

  • We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  • Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  • While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

  • Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  • Use the cooking time of the pasta to sauté your bacon strips.
  • After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  • Present the dish with some fresh basil leaves on top.
Vegetarian
About Us

Located in North Shepparton, Fairleys SUPA IGA is proudly independently owned and operated by the Michaels IGA Group.

Our mission is to deliver the best shopping experience for our customers through great service, the best fresh foods, the largest range and super competitive prices.