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.
Cook chorizo until brown over medium heat. Set aside.
egglife Southwest-style Tortilla Taco Shell
1 package of egglife Southwest-style
Vegetable Oil (or any oil substitute like avocado oil)
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.
Take one egglife southwest fried shell, fill with cooked chorizo and top with avocado slaw. Use fresh cilantro to garnish and serve with a lime wedge. Enjoy!