Sweetcorn and tomato salsa tacos


(For 3 tacos)

  • ½ punnet Adji Cress
  • ½ punnet Atsina Cress
  • ½ punnet Sakura Cress
  • 60gr diced red onions
  • 80gr diced tomatoes
  • 90gr cooked sweet corn
  • 10gr diced red chilli
  • ½ avocado
  • ½ lemon juice
  • 1 tbsp olive oil
  • 3 tortilla bread (12 to 15cm across)


  • Burn the tortilla bread slightly on a hot grill pan to add a smoky flavour to it. 
  • For the salsa, using a mixing bowl, fold together the diced red onions, diced tomatoes, red chilli, sweet corn, lemon juice and olive oil. 
  • Peel and slice the avocado. 
  • Fold the freshly cut cresses together gently. 
  • Fill the tacos with the salsa and avocado and divide the aromatic cress salad on top of each one. 

Recipe: Franck Pontais

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