Turkey Taco Bowl with Salsa & Corn Chips

Preheat oven to 200°C. Peel and dice red onion. Dice tomato. Pick coriander leaves and chop, discarding stems. Slice cos. Remove silks and husks of sweet corn and cut into small corn cobbs. Cut lime into wedges. Cut jalapeno in half, dice one half and slice the other half.

Place corn onto a lined baking tray and coat in olive oil. Season with salt and 1 teaspoon of taco seasoning. Roast in the oven for 12-15 minutes or until cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add half 3/4 of the diced onion, cook for 2-3 minutes. Add the taco seasoning, cook for 1 minute. Add the mince and brown, about 2-3 minutes. Stir in the sugo tomato coulis and cook for 4-5 minutes, until the sauce thickens and the mince is cooked.

Combine tomato, diced jalapeno, remaining onion, most of the coriander leaves (keeping some for garnish) and a squeeze of lime juice to taste. Season with salt.

Divide the cos, corn, mince and salsa between bowls. Serve with corn chips, sour cream and remaining lime wedges on the side. Garnish with sliced jalapeno and remaining coriander, enjoy!

Preheat oven to 200°C. Peel and dice red onion. Dice tomato. Pick coriander leaves and chop, discarding stems. Slice cos. Remove silks and husks of sweet corn and cut into small corn cobbs. Cut lime into wedges. Cut jalapeno in half, dice one half and slice the other half.

Place corn onto a lined baking tray and coat in olive oil. Season with salt and 1 teaspoon of taco seasoning. Roast in the oven for 12-15 minutes or until cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add half 3/4 of the diced onion, cook for 2-3 minutes. Add the taco seasoning, cook for 1 minute. Add the mince and brown, about 2-3 minutes. Stir in the sugo tomato coulis and cook for 4-5 minutes, until the sauce thickens and the mince is cooked.

Combine tomato, diced jalapeno, remaining onion, most of the coriander leaves (keeping some for garnish) and a squeeze of lime juice to taste. Season with salt.

Divide the cos, corn, mince and salsa between bowls. Serve with corn chips, sour cream and remaining lime wedges on the side. Garnish with sliced jalapeno and remaining coriander, enjoy!

Preheat oven to 200°C. Peel and dice red onion. Dice tomato. Pick coriander leaves and chop, discarding stems. Slice cos. Remove silks and husks of sweet corn and cut into small corn cobbs. Cut lime into wedges. Cut jalapeno in half, dice one half and slice the other half.

Place corn onto a lined baking tray and coat in olive oil. Season with salt and 1 teaspoon of taco seasoning. Roast in the oven for 12-15 minutes or until cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add half 3/4 of the diced onion, cook for 2-3 minutes. Add the taco seasoning, cook for 1 minute. Add the mince and brown, about 2-3 minutes. Stir in the sugo tomato coulis and cook for 4-5 minutes, until the sauce thickens and the mince is cooked.

Combine tomato, diced jalapeno, remaining onion, most of the coriander leaves (keeping some for garnish) and a squeeze of lime juice to taste. Season with salt.

Divide the cos, corn, mince and salsa between bowls. Serve with corn chips, sour cream and remaining lime wedges on the side. Garnish with sliced jalapeno and remaining coriander, enjoy!

Preheat oven to 200°C. Peel and dice red onion. Dice tomato. Pick coriander leaves and chop, discarding stems. Slice cos. Remove silks and husks of sweet corn and cut into small corn cobbs. Cut lime into wedges. Cut jalapeno in half, dice one half and slice the other half.

Place corn onto a lined baking tray and coat in olive oil. Season with salt and 1 teaspoon of taco seasoning. Roast in the oven for 12-15 minutes or until cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add half 3/4 of the diced onion, cook for 2-3 minutes. Add the taco seasoning, cook for 1 minute. Add the mince and brown, about 2-3 minutes. Stir in the sugo tomato coulis and cook for 4-5 minutes, until the sauce thickens and the mince is cooked.

Combine tomato, diced jalapeno, remaining onion, most of the coriander leaves (keeping some for garnish) and a squeeze of lime juice to taste. Season with salt.

Divide the cos, corn, mince and salsa between bowls. Serve with corn chips, sour cream and remaining lime wedges on the side. Garnish with sliced jalapeno and remaining coriander, enjoy!

Preheat oven to 200°C. Peel and dice red onion. Dice tomato. Pick coriander leaves and chop, discarding stems. Slice cos. Remove silks and husks of sweet corn and cut into small corn cobbs. Cut lime into wedges. Cut jalapeno in half, dice one half and slice the other half.

Place corn onto a lined baking tray and coat in olive oil. Season with salt and 1 teaspoon of taco seasoning. Roast in the oven for 12-15 minutes or until cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add half 3/4 of the diced onion, cook for 2-3 minutes. Add the taco seasoning, cook for 1 minute. Add the mince and brown, about 2-3 minutes. Stir in the sugo tomato coulis and cook for 4-5 minutes, until the sauce thickens and the mince is cooked.

Combine tomato, diced jalapeno, remaining onion, most of the coriander leaves (keeping some for garnish) and a squeeze of lime juice to taste. Season with salt.

Divide the cos, corn, mince and salsa between bowls. Serve with corn chips, sour cream and remaining lime wedges on the side. Garnish with sliced jalapeno and remaining coriander, enjoy!

Preheat oven to 200°C. Peel and dice red onion. Dice tomato. Pick coriander leaves and chop, discarding stems. Slice cos. Remove silks and husks of sweet corn and cut into small corn cobbs. Cut lime into wedges. Cut jalapeno in half, dice one half and slice the other half.

Place corn onto a lined baking tray and coat in olive oil. Season with salt and 1 teaspoon of taco seasoning. Roast in the oven for 12-15 minutes or until cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add half 3/4 of the diced onion, cook for 2-3 minutes. Add the taco seasoning, cook for 1 minute. Add the mince and brown, about 2-3 minutes. Stir in the sugo tomato coulis and cook for 4-5 minutes, until the sauce thickens and the mince is cooked.

Combine tomato, diced jalapeno, remaining onion, most of the coriander leaves (keeping some for garnish) and a squeeze of lime juice to taste. Season with salt.

Divide the cos, corn, mince and salsa between bowls. Serve with corn chips, sour cream and remaining lime wedges on the side. Garnish with sliced jalapeno and remaining coriander, enjoy!