Our Spicy Jalapeno Relish is the perfect taco topper! These also work well with meat ,veggies or cod...
Preheat oven to 180°C
Drain and pat dry the beets on kitchen paper and then cut into wedges.
Season them and drizzle with oil before roasting in the oven for 10 minutes.
Drizzle the kale with oil & season and also bake for 10 minutes.
Shred the cabbage, squeeze over the ½ the lime juice and season.
Cut in half and scoop out the avocado, mash with the chilli and other ½ of the lime juice.
Mix the crème fraiche and sriracha together.
Heat the tortillas in the oven for a couple of minutes.
Layer up the ingredients on your tortillas and finally top with the sriracha crème fraiche.