Corn & Cabbage Tacos
A deliciously fresh take on an old favourite, these corn and cabbage tacos are perfect for lunch or dinner.
Grilled corn, red cabbage coleslaw and deliciously crunchy vegetables come together in some of the best tacos to hit the table.
Not all tacos have to have meat. Some of the best flavour combinations can be had with a little creativity as I've done here. This recipe uses a couple of other recipes that I love to really make it sing, my red cabbage coleslaw, and my salsa verde. But these can be store-bought if necessary.
These tacos can be vegan by omitting the cotija cheese, or by using a vegan alternative. Otherwise, they are perfect for ovo-lacto vegetarians.
Ingredients
(Makes 8 servings)
2 ears corn, husk removed and grilled
3 limes, divided
8 soft taco shells
1 cup iceberg lettuce, chopped
1 cup red cabbage coleslaw
1/2 cup arugula
1/2 cup salsa verde
1/2 cup fresh cilantro, roughly chopped
1/2 cup cotija cheese, crumbled
1 avocado, sliced
2 red chili peppers, sliced
Directions
In a medium pot over high heat, add the ears of corn with enough water to cover. Bring to a boil and cook for 10 minutes. Remove the corn from the water and pat dry. Slice 1 of the limes in 1/2 and rub the ears of corn with lime juice. Transfer to an outdoor grill on medium heat, or a smokeless indoor grill on high and cook, turning as needed until all sides of the corn have some caramelization. (Corn can also be cooked in the oven on broil with the rack at the highest level, or by using a grilling pan on the stovetop.) Once grilled, remove from heat and squeeze the lime halves over the corn. Slice the kernels off the ears in "sheets", 4 sides per ear. Set aside.
Assemble the tacos. In each soft taco shell add an equal amount of chopped iceberg lettuce, red cabbage coleslaw, arugula, salsa verde, fresh cilantro, one "sheet" of corn kernels, avocado slices, red chili peppers and cotija cheese. Top with a squeeze of lime juice and serve.
Nutritional Information Per Serving:
total calories = 287 | total fat = 10.93g | saturated fat = 2.71g | cholesterol = 5mg | sodium = 469.25mg | net carbohydrates = 35.26g | dietary fibre = 5.17g | sugars = 8.05g | protein = 7.95g
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