Fiesta Corn Tacos
Fiesta Corn Tacos
Ingredients
For the Fiesta Corn Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 red bell pepper, medium, diced
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 3 cups corn, frozen or canned, drained
- 1/2 cup vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For Assembly and Topping
- 16 corn tortillas, 6-inch
- 2 avocado, large, sliced or diced
- 1/2 cup fresh cilantro, chopped
- 2 lime, cut into wedges, for serving
- 1/2 cup sour cream or Greek yogurt, optional
- to taste hot sauce, optional
Instructions
- 1
Heat the olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and red bell pepper. Cook, stirring occasionally, until softened, about 7 to 9 minutes.
⏱️ 9 min - 2
Add the minced garlic, chili powder, ground cumin, and smoked paprika to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the corn and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for 7 to 10 minutes, allowing the flavors to meld and the broth to reduce slightly. Season with salt and black pepper.
⏱️ 10 min - 4
While the filling simmers, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 45-60 seconds (for a batch of 8), heating them in a dry skillet over medium-high heat for 15-20 seconds per side until pliable (in batches), or wrapping in foil and baking in an oven at 350°F for 7-10 minutes.
⏱️ 10 min•🌡️ 350°F - 5
To assemble the tacos, spoon an equal amount of the corn fiesta filling into each warmed tortilla. Top with sliced or diced avocado and chopped fresh cilantro.
⏱️ 5 min - 6
Serve immediately with lime wedges and optional sour cream, Greek yogurt, or hot sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fiesta Corn Tacos
Ingredients
For the Fiesta Corn Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 red bell pepper, medium, diced
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 3 cups corn, frozen or canned, drained
- 1/2 cup vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For Assembly and Topping
- 16 corn tortillas, 6-inch
- 2 avocado, large, sliced or diced
- 1/2 cup fresh cilantro, chopped
- 2 lime, cut into wedges, for serving
- 1/2 cup sour cream or Greek yogurt, optional
- to taste hot sauce, optional
Instructions
- 1
Heat the olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and red bell pepper. Cook, stirring occasionally, until softened, about 7 to 9 minutes.
⏱️ 9 min - 2
Add the minced garlic, chili powder, ground cumin, and smoked paprika to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the corn and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for 7 to 10 minutes, allowing the flavors to meld and the broth to reduce slightly. Season with salt and black pepper.
⏱️ 10 min - 4
While the filling simmers, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 45-60 seconds (for a batch of 8), heating them in a dry skillet over medium-high heat for 15-20 seconds per side until pliable (in batches), or wrapping in foil and baking in an oven at 350°F for 7-10 minutes.
⏱️ 10 min•🌡️ 350°F - 5
To assemble the tacos, spoon an equal amount of the corn fiesta filling into each warmed tortilla. Top with sliced or diced avocado and chopped fresh cilantro.
⏱️ 5 min - 6
Serve immediately with lime wedges and optional sour cream, Greek yogurt, or hot sauce.
⏱️ 1 min