Mexicanvegetariangluten-freevia groq
Mexican Roasted Corn Tacos
A delicious and easy-to-make taco recipe filled with roasted corn, perfect for a summer evening.
⏱30 min🍽4 servings📊easy
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Ingredients
- ●1 cup Roasted CornFresh corn, roasted over an open flame or in the oven
- ●4-6 shells Tacos shellsStore-bought or homemade
- ●1 cup shredded Mexican CheeseMonterey Jack or Pepper Jack work well
- ●1/2 cup Chopped CilantroFresh
- ●1 cup Diced TomatoesFresh or canned
- ●1 ripe AvocadoSliced or diced
- ●2 tablespoons Lime juiceFreshly squeezed
- ●to taste Salt and pepper
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Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss the corn with a tablespoon of olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes, or until lightly charred.
- 3
Warm the tacos shells according to the package instructions.
- 4
In a large bowl, combine the roasted corn, diced tomatoes, avocado, and chopped cilantro.
- 5
Squeeze the lime juice over the top and toss to combine.
- 6
Season with salt and pepper to taste.
- 7
Assemble the tacos by spooning the corn mixture into the warmed shells.
- 8
Top with shredded cheese and serve immediately.
- 9
Serve with additional lime wedges and cilantro, if desired.