Festival Street Tacos with Charred Corn Salsa

Allergens

Dairy (cheese)

Ingredients

• 12 small corn tortillas
• 1 lb carne asada or chicken, thinly sliced
• 2 cups shredded cheese (Monterey Jack or cheddar)
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Salt and pepper, to taste Charred Corn Salsa:
• 3 ears of corn, husks removed
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Preheat an outdoor grill or stovetop grill pan to medium high heat.
2. In a small bowl, combine corn salsa ingredients set aside.
3. Grill the ears of corn until charred and tender, turning occasionally, about 8 10 minutes. Remove from grill and let cool slightly. Then, using a sharp knife, remove kernels from cob and add to charred corn salsa. Mix well and season with salt and pepper.
4. Assemble tacos by placing a thin layer of sliced meat on each tortilla, followed by shredded cheese, a spoonful of charred corn salsa, and a sprinkle of cilantro. Repeat for remaining tacos.
5. Place stack of tacos on the grill or grill pan and cook until cheese is melted and tortillas are warmed through, about 2 minutes per side.
6. Serve with lime wedges for squeezing over tacos before enjoying.

Chef’s Insight

Don't be afraid to experiment with different meats or vegetables in this dish for a personalized touch.

Notes

Feel free to add hot sauce or extra lime juice for an added kick.