These tacos are filling, healthy, relatively quick to make and bursting with the kind of fresh flavors that make for the most unforgettable, vegetable-rich meals.
Yield: 8 tacos, 1 ½ cups (350 g) salsa
How to make Fresh Corn Tacos with Salsita Verde
Ingredients:
For the Salsa
- 5 tomatillos, husk removed and quartered
- 1/3 cup packed fresh cilantro sprigs
- 1 large clove garlic, minced
- ½ tsp smoked sea salt
- 1 small jalapeño, cored and seeded if desired, coarsely chopped
- 3 scallions, trimmed, chopped
For the Corn
- 2 tsp olive oil
- 1 small red onion, chopped
- 3 cloves garlic, minced
- 2 ears corn, kernels scraped off
- 1 yellow or green bell pepper, trimmed and diced
- ½ tsp smoked sea salt
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chipotle powder
For the Tacos
- 8 (6-inch) fresh corn tortillas, heated to soften
- 2 large avocados, pitted, peeled and sliced
Garnishes: Cilantro leaves, toasted pepitas, Hash Spice , lime and lemon wedges
Directions:
To make the salsa:Combine the tomatillos, cilantro, garlic, salt, jalapeño and scallions in a food processor. Pulse until combined but still slightly chunky. Cover and refrigerate until ready to serve.To make the corn:
Place the oil and onion in a skillet. Cook on medium-high until the onion browns slightly, about 4 minutes. Stir frequently. Add the garlic, corn, bell pepper, salt, cumin, paprika and chipotle powder. Stir-fry on medium-high heat until the pepper softens but remains crisp, about 4 minutes. Set aside.
To assemble the tacos: Place about 3 tablespoons (36 g) of the corn preparation in the center of the tortilla. Top with salsa to taste. Top with avocado, cilantro leaves, toasted pepitas and sprinkle with hash spice to taste. Serve with citrus wedges alongside.
Note:
We like to make most of the sauce from scratch. That way we can control the amount of salt or sugar that get added. Of course store bought salsa verde will save some time, especially if you are having trouble finding tomatillos.
With permission from Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. 2017. Photo credit: Celine Steen
