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If you’re on the lookout for a vibrant and satisfying dish that appeals to a wide range of palates, look no further than mini grilled corn and avocado tacos. This delightful recipe marries the sweetness of grilled corn with the creamy texture of ripe avocado, creating a burst of flavor that is both refreshing and wholesome. Perfect for casual lunch gatherings, festive celebrations, or a simple weekday dinner, these tacos provide an easy yet impressive meal option that showcases the best of fresh ingredients.

Mini Grilled Corn and Avocado Tacos

Discover the vibrant flavors of mini grilled corn and avocado tacos, a delightful dish perfect for any occasion! This recipe combines sweet, charred corn with creamy avocado for a refreshing and satisfying meal. With easy customization options, these tacos cater to all tastes and dietary preferences. Perfect for gatherings or quick dinners, they’re packed with nutrients and flavor. Try them today for a burst of deliciousness that will impress everyone!
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Ingredients
  

1 cup sweet corn kernels (fresh or frozen)

1 ripe avocado, diced

1 small jalapeño, finely chopped (seeds removed for less heat)

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro leaves, chopped

Juice of 1 lime

1 teaspoon chili powder

Salt and pepper, to taste

8 small corn tortillas

Olive oil, for grilling

Cotija cheese or feta (optional, for topping)

Instructions
 

Grill the Corn: Preheat your grill or grill pan over medium-high heat. If using fresh corn, grill the cobs for 10-12 minutes, turning occasionally until charred. If using frozen corn, sauté in a pan with a little olive oil until heated through and slightly charred for about 5-7 minutes. Once done, remove from heat and let cool.

    Prepare the Corn Mixture: In a mixing bowl, combine the grilled corn kernels, diced avocado, jalapeño, red onion, cilantro, lime juice, chili powder, salt, and pepper. Mix gently to combine without mashing the avocado. Adjust seasoning to taste.

      Warm the Tortillas: While the corn mixture is resting, heat your corn tortillas. You can do this on the grill for about 30 seconds on each side, or warm them in a dry skillet over medium heat for about 1 minute until they are pliable and warm.

        Assemble the Tacos: Place a generous scoop of the corn and avocado mixture onto each tortilla. If desired, sprinkle with crumbled Cotija cheese or feta for an extra touch of flavor.

          Serve: Enjoy these mini tacos warm, with extra lime wedges and hot sauce on the side for those who love a kick!

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (2 tacos each)