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This fresh spin on the timeless taco makes for a delicious, quick and easy meal that’s chock full of nutritional goodness.
The kids and I really love this filling rolled in a Romaine leaf. If you want it in more of a shell but not on romaine, you may prepare your own tortillas in advance or you may purchase a healthier version of your standard tortillas at your local health food store. Either way, it’s delicious, satisfying and loaded with benefits.
2 Ears of corn
2 Roma tomatoes
2 Avocados
Feel free to substitute or add in drained and rinsed black beans. Just be sure to adjust seasoning accordingly.
1 tsp Chili powder
¼ tsp Chipotle powder (may be substituted with more chili powder if desired)
¼ tsp Garlic powder
¼ tsp Onion powder
¼ tsp Oregano
½ tsp Paprika
1½ tsp Cumin
1 tsp Salt
Pinch of Crushed red pepper
*I normally double, triple, even quadruple my seasoning so I have extra to throw into stuff or just to repeat this recipe even faster later.
Shells: Organic/Non-GMO Corn tortillas or small flour tortillas. Alternatively, you can simply spread this over a bed of mixed greens for a taco salad.
Lettuce: As much as I am not a huge iceberg fan, it compliments this recipe marvelously, as does some fresh chopped Romaine. You don’t want to use a bitter lettuce. Keep it light and fresh.
Remove corn kernels. If you have trouble getting all of the silk off of the cob, you may rinse the removed kernels in a colander. Place in a medium bowl.
Dice tomatoes and add to corn. Add the taco seasoning and toss to evenly coat.
Add diced avocado and gently mix in so as to not mash the avocado.
Scoop into taco shells or serve over a bed of chopped greens for a taco salad.
*If using a wetter tomato, you may wish to sift it gently in a small colander to keep the mix from being too watery.
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