Tortilla with pickled red cabbage and avocado cream

Pickle the red cabbage in a 1-2-3 liquid. Then set aside to cool. Mix all the ingredients for the avocado cream with a hand blender until it becomes a smooth cream.

Next, start on the green salsa by bringing the tomatoes to a boil, then let them simmer for about 5 minutes.

Place the tomatoes and the other ingredients in a blender or food processor and mix into a chunky sauce.

Season to taste with salt and potentially more jalapeño. Let it cool completely before serving.

Fill a tortilla bread with the pickled cabbage, topped with avocado cream, salsa verde, and roasted corn kernels.