Chili-Lime Sautéed Corn and Avocado Tacos

Savor the fresh and vibrant flavors of Mexico with these chili-lime sautéed corn and avocado tacos. A perfect blend of smoky, charred corn and creamy avocado, finished with a splash of lime and fresh cilantro, all wrapped in a warm corn tortilla.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   In a medium skillet over medium heat, add the fresh corn kernels. Cook them dry, stirring occasionally, until they become slightly charred and golden brown, about 5-7 minutes. Charring enhances the corn's natural sweetness and adds a smoky flavor. If the corn begins to pop, reduce the heat slightly.
2. 2.
   While the corn cooks, halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add lime juice and mash gently with a fork, leaving some chunks. The lime juice not only adds freshness but also prevents the avocado from browning. Season with a pinch of salt if desired to enhance the flavors.
3. 3.
   Warm the corn tortillas directly on a gas flame or in a dry skillet over medium heat until slightly charred and pliable, about 30 seconds per side. This softens the tortillas and brings out their natural corn flavor. Use tongs and be cautious of the open flame if using a gas stove.
4. 4.
   Once the corn is charred, remove from heat and transfer to a bowl. Gently toss with the chopped cilantro, which will add a fresh, herbal note complementing the corn's sweetness and the lime's acidity.
5. 5.
   To assemble, lay the warmed tortillas flat and distribute the mashed avocado evenly between them. Spoon the cilantro-lime corn mixture over the avocado. If you like a spicy kick, consider adding crushed red pepper flakes. Serve immediately to enjoy the contrast of warm and cool elements.