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If you're on the lookout for a vibrant, satisfying meal that combines fresh flavors and healthy ingredients, look no further than Mini Grilled Corn and Avocado Tacos. This delightful dish presents a perfect blend of grilled corn's sweetness and creamy avocado, all nestled within a warm tortilla. Not only are these tacos a feast for the eyes, but they also deliver a burst of flavor with every bite, making them an ideal option for lunch, dinner, or even a lively gathering with friends.

Mini Grilled Corn and Avocado Tacos

Looking for a fresh and flavorful meal? Try these Mini Grilled Corn and Avocado Tacos! Made with sweet, grilled corn, creamy avocado, and wrapped in warm tortillas, these tacos are perfect for any occasion, from lunch to dinner or gatherings with friends. Celebrating simplicity and health, this vibrant dish combines a few wholesome ingredients to create a satisfying experience. Get ready to savor every delicious bite and impress your guests with this delightful recipe!
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Ingredients
  

2 ears of fresh corn, husked

1 ripe avocado, diced

4 small corn tortillas

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 lime, juiced

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and pepper, to taste

Olive oil for grilling

Optional: Crumbled feta cheese or cotija cheese for topping

Instructions
 

Prepare the Corn: Begin by preheating your grill or grill pan to medium-high heat. Lightly brush the husked corn ears with olive oil and sprinkle a pinch of salt over them. Grill the corn for approximately 10-12 minutes, turning occasionally, until the kernels are perfectly charred and tender. Once done, remove the corn from the grill and allow it to cool slightly.

    Make the Avocado Mixture: In a medium-sized mixing bowl, combine the diced avocado, halved cherry tomatoes, finely chopped red onion, and fresh cilantro. Drizzle the mixture with the juice of one lime, and add chili powder, cumin, salt, and pepper to taste. Gently toss the ingredients together, ensuring you mix well but don't mash the avocado.

      Cut the Corn: Once the grilled corn has cooled enough to handle, use a sharp knife to carefully cut the kernels off the cob. Add the freshly cut corn kernels to the avocado mixture and mix gently so the flavors meld without breaking down the avocado.

        Grill the Tortillas: Lightly brush both sides of each corn tortilla with olive oil. Grill them for about 30 seconds on each side, just until they are warm and display a touch of char.

          Assemble the Tacos: Take each grilled tortilla and place a generous spoonful of the corn and avocado mixture in the center. For an extra burst of flavor, top each taco with additional chopped cilantro and a sprinkle of crumbled feta or cotija cheese, if desired.

            Serve: Serve your mini tacos warm, garnished with lime wedges on the side for an extra zesty kick!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                Presentation Tips: Arrange the tacos on a vibrant platter and garnish with lime wedges and extra cilantro for a beautiful table display.