Duration: 35 Mins
Serves: 8 - 10
Ingredients
Avocado, Lime and Tomato Salsa
- Two large avocado, diced
- Eight cherry tomatoes, quartered
- Half tea spoon of ground coriander
- One table spoon of olive oil
- Juice and zest of one lime
- One small clove garlic, crushed
- One small red onion, diced
- ¼ cup fresh coriander, chopped
- Half tea spoon of ground cumin
- Salt and pepper to taste
Grilled Corn Salsa
- Three corn cobs, cleaned, grilled, kernels removed
- Two spring onions, grilled
- One small red capsicum, small dice
- One small cucumber, small dice
- One table spoon of Mexican Seasoning or two table spoons of Taco
- Juice of one small lemon
- One table spoon of olive oil
- Pinch of chili flakes (optional)
- 600g packet of Footy Franks
- 230g pack of corn chips, lightly crushed
- 200g of sour cream
- 10 rustic long bread rolls
- Place all the ingredients into a bowl and gently combine, to make the Avocado Salsa.
- Place all the ingredients into a separate bowl and combine until well mixed, to make Corn Salsa. Place Footy Franks in simmering water until thoroughly heated .
- To serCut the bread rolls half way through the top, lengthwise, to serve. Place a warm Footy Frank in each. Serve on a platter with bowls of the salsas, corn chips and sour cream.
