Roasted Corn Slaw Tacos
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 238.6
- Total Fat: 9.5 g
- Cholesterol: 17.6 mg
- Sodium: 290.1 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 13.7 g
- Protein: 9.7 g
View full nutritional breakdown of Roasted Corn Slaw Tacos calories by ingredient
Introduction
A refreshing, cool, South of the Border slaw taco filling- good even by itself as a salad. Variations can include adding sauted shrimp or white fish such as cod or halibut.A refreshing, cool, South of the Border slaw taco filling- good even by itself as a salad. Variations can include adding sauted shrimp or white fish such as cod or halibut.
Number of Servings: 6
Ingredients
-
2 cups frozen kernel corn
3 tbs light mayo
juice of 2 limes, and pinch of zest*
1/2 tsp salt
1/2 tsp chipotle pepper powder (or other chili powder)*
3 cups finely shredded cabbage
1/2 cup finely diced red onion
1 jelepeno pepper, seeded and finely diced
1/2 cup combined snipped fresh parsley and cilantro
12 oz queso fresco cheese, crumbled
12 corn totillas
Directions
Heat a heavy skillet over med-high heat. When hot spread in 1 cup of the corn all at once. Cook without stirring for 2 to 3 min. Stir. Cook again without stirring another 2 min. Pour into a bowl and repeat with rest of frozen corn. (If you have a large enough skillet to accomodate a single layer of 2 Cups corn you can do this step in one batch. You want the corn gold and slightly charred looking.) Set corn in fridge to cool.
While corn cools prepare the dressing and other vegetables as specified in ingredient list.
Dressing:
Stir together the mayo, juice of limes (approx. 2 1/2 to 3 tbs.) and pinch of lime zest (optional) salt, and chili powder choice. Set in cooler with the corn.
Prepare other vegetables as specified in list.
When corn is completely cooled add it to a large mixing bowl. Stir in the dressing. Dump in all the prepared vegetables and herbs. Fold into the corn mixture until well coated.
Heat your totillas according to your preference. I heat my pancake griddle on med-high. When hot, top with about 6 tortillas. Heat first side about 2 min. and final side one min. Put in totilla warmer on on plate under a clean towel. Continue until all tortillas are warm.
Fill tacos with roasted corn slaw (about 1/4 cup each taco) and top with the crumbled queso (about 1 Tbs each taco).
Serving Size: 2 tacos per serving
Number of Servings: 6
Recipe submitted by SparkPeople user LUNARAEVNWILDER.
While corn cools prepare the dressing and other vegetables as specified in ingredient list.
Dressing:
Stir together the mayo, juice of limes (approx. 2 1/2 to 3 tbs.) and pinch of lime zest (optional) salt, and chili powder choice. Set in cooler with the corn.
Prepare other vegetables as specified in list.
When corn is completely cooled add it to a large mixing bowl. Stir in the dressing. Dump in all the prepared vegetables and herbs. Fold into the corn mixture until well coated.
Heat your totillas according to your preference. I heat my pancake griddle on med-high. When hot, top with about 6 tortillas. Heat first side about 2 min. and final side one min. Put in totilla warmer on on plate under a clean towel. Continue until all tortillas are warm.
Fill tacos with roasted corn slaw (about 1/4 cup each taco) and top with the crumbled queso (about 1 Tbs each taco).
Serving Size: 2 tacos per serving
Number of Servings: 6
Recipe submitted by SparkPeople user LUNARAEVNWILDER.