scorpion tacos

by Sauce Boss Gang

Egglife

Ingredients

avocado slaw

‍

[.feature]1[.feature] stalk of yellow corn

[.feature]½[.feature] white onion

[.feature]1[.feature] jalapeno, diced

[.feature]3[.feature] radishes, chopped

[.feature]1[.feature] large avocado, sliced

[.feature]1-2[.feature] tbsp apple cider vinegar

[.feature]1[.feature] tbsp olive oil

[.feature]1[.feature] tbsp cumin

salt

La Jefa scorpion hot sauce to taste

[.feature]2[.feature] limes

fresh cilantro to taste

Filling

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9 oz chorizo

southwest egglife® wrap Taco Shell

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1 package of southwest egglife® wraps

vegetable oil (or any oil substitute like avocado oil)

Steps

STEP 1

First remove corn from cob, set aside.

STEP 2

Chop onion, jalapeno, radish and avocado, place together in a bowl.

STEP 3

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.

STEP 4

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.