Corn & Cilantro Tacos




Corn & Cilantro Tacos



  • [serves 4]
  • 1 ear yellow corn, husk and silks removed
  • 1 cup cherry tomatoes, quartered
  • ½ large red bell pepper, seeded then diced small
  • ½ large orange bell pepper, seeded then diced small
  • ¼ cup fresh cilantro, roughly chopped + extra for serving
  • 4 teaspoons olive oil, divided
  • juice of 1 lime + extra for serving
  • 1 cup raw walnuts
  • 1 ½ teaspoons organic taco seasoning
  • 1 teaspoon tamari or low-sodium soy sauce
  • 8 soft corn tortillas
  • 1 ripe avocado, pitted and sliced thin
  • ½ cup nondairy sour cream (optional)


  1. Preheat oven to broil, setting the rack about 6 inches from the top of the oven.
  2. Place the corn on a baking sheet and broil for 5-10 minutes, rotating every 2 minutes, until the corn is golden brown and slightly charred all around.
  3. Remove from heat and allow cob to cool to room temperature.
  4. Using a sharp knife, separate kernels from cob and place kernels in a large bowl.
  5. Add cherry tomatoes, peppers, cilantro, 3 teaspoons olive oil, lime, and a pinch of salt to that same bowl.
  6. Gently toss until well mixed, then cover and refrigerate for a minimum of 30 minutes – allowing flavors to meld.
  7. Meanwhile, in a food processor fitted with an S-blade, gently pulse remaining 1 teaspoon olive oil, walnuts, tamari, and taco seasoning until walnuts form a large crumb.
  8. Transfer to a small bowl and set aside.
  9. To Assemble: Evenly distribute tomato mixture and walnut mixture amongst corn tortillas. Top with sliced avocado, nondairy sour cream, and extra lime juice and cilantro as desired.



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