Vegetarian · 20 minutes
Charred Corn & Avocado Tacos
Smoky charred corn, cool avocado, and a quick-pickled onion — a 20-minute vegetarian taco night from what's already in the kitchen.
8m
Prep
12m
Cook
4
Serves
360
Cal / serving
Ingredients
- 2 cups corn kernels (fresh, frozen, or canned)
- 8 small corn or flour tortillas
- 2 ripe avocados, sliced
- 1 tbsp olive oil
- 1/2 red onion, finely diced
- 1 lime (juiced)
- 1/2 tsp smoked paprika
- 1/4 cup cilantro, chopped
- 1/2 cup crumbled feta or cotija (optional)
- Salt to taste
Instructions
- Heat olive oil in a skillet over high heat. Add the corn in a single layer and leave undisturbed 2-3 minutes to char, then stir and char again. Season with smoked paprika and salt.
- Warm the tortillas in a dry pan or over an open flame until pliable and lightly toasted.
- Toss the diced red onion with half the lime juice to quick-pickle while everything else cooks.
- Build the tacos: sliced avocado, charred corn, pickled onion, cilantro, and cheese if using.
- Finish with the remaining lime juice and a pinch of salt. Serve right away.
Chef-Z tipNo corn? Char whatever veg you have — zucchini, peppers, or mushrooms all work. Chef-Z will re-balance the seasoning for you.
Nutrition
Per serving (approx): 360 kcal · 9g protein · 44g carbs · 18g fat. Values are estimates and vary with ingredients.
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