Smoky Street Tacos with Charred Corn Salsa

Allergens

Soy (taco seasoning may contain soy)

Ingredients

• 8 small corn tortillas
• 1 lb ground beef or chicken
• 1 packet taco seasoning mix
• 2 tbsp oil
• 1 cup shredded cheese (optional)
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish For Charred Corn Salsa:
• 2 cups corn kernels, fresh or frozen
• 1/4 cup red onion, finely chopped
• 1 jalapeño pepper, seeds removed and minced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions

1. In a large skillet, heat oil over medium high heat. Add ground beef or chicken and cook until browned, breaking it up as it cooks. Stir in the taco seasoning mix and cook according to package instructions. Set aside.
2. For Charred Corn Salsa, heat 1 tbsp of oil in a skillet over medium high heat. Add corn kernels and cook until slightly charred, stirring occasionally. Transfer cooked corn to a mixing bowl and combine with red onion, jalapeño, cherry tomatoes, lime juice, salt, and pepper. Mix well and set aside.
3. Warm tortillas in a dry skillet or microwave for 20 seconds. To assemble the tacos, add a spoonful of meat to each tortilla, followed by a generous scoop of Charred Corn Salsa. Sprinkle with shredded cheese if desired.
4. Serve immediately with lime wedges and garnish with fresh cilantro leaves.

Chef’s Insight

Don't skimp on the Charred Corn Salsa - it adds a smoky, sweet element that complements the meat perfectly.

Notes

Feel free to customize the Charred Corn Salsa with your favorite peppers or vegetables.