Recipe: Corn Salsa Tacos

Corn salsa tacos! These super fresh and delicious tacos make excellent use of the grilled corn salsa recipe I shared a week or so ago. The salsa is full of so much flavour and the grilled-ness is even better the next day or after the salsa as marinated in its own spices in the fridge for a bit. Okay, let’s get cooking!

Ingredients

• grilled corn salsa recipe (about 1/2 will work)
• 2 cups of shredded lettuce
• 1 large avocado
• about 1/2 a cup of greek yogurt
• dashes of your favourite hot sauce

First, make the grilled corn salsa recipe. If you’ve already made it, you can give it a quick toss in a pan to heat up or eat it cold, your call. I like it both ways and Bryce usually heats up his corn salsa.

Then, chop up the lettuce into thin, yet long pieces. Slice the avocado and get out the greek yogurt and hot sauce.

Heat up your corn taco shells (gluten free, of course) and pile on all the goodness! I also added in some left over roasted sweet potatoes, yet not needed (but so good, too!). These corn salsa tacos are good just on their own, yet adding pulled chicken, or even black beans will punch them up a notch.

Once you have the corn salsa, lettuce and avocado loaded up, top with the greek yogurt and your favourite hot sauce.

So good. Okay, time to eat up! These taco holders are the best, since with our family of two we don’t need more than the 4 we have here – and they flip over and can hold 2 tacos each. Not too sure who needs to hear this, but if you’re only eating one or two tacos, that’s the wrong way – make smaller tacos and eat more!

Well, there we have it – a quick and easy taco recipe. Eat up and enjoy. Bye!