Corn and Feta Tacos with Lime and Mango

Serving size:
 12 Tacos

Ingredients

    • 4
    • corn (ears, fresh, kernels removed from cobs)
    • 2⁄3 c
    • feta (mild, crumbled)
    • 2 t
    • lime zest (finely grated)
    • 2 1⁄2 T
    • lime juice
    • 2 T
    • olive oil
    • 1⁄4 t
    • cayenne pepper
    • 1 bn
    • cilantro (fresh, rinsed, dried, coarsely chopped)
    • 2
    • scallions (thinly sliced)
    •  
    • salt
    • 12
    • corn tortillas
    • 2
    • mango (ripe, peeled, halved, pits removed, sliced into long, thin pieces)
    • 2
    • limes (cut into wedges, for serving)
Prep
15 minutes
Ready in
15 minutes

Description

If you prefer cooked corn to raw, simply blanch the corn kernels in boiling water for 1 minute beofre making the recipe.

Adapted from www.gardentherapy.ca

Instructions

In a large mixing bowl, combine the corn, feta, lime zest, olive oil, cayenne, cilantro, and scallions. Sprinkle with salt.

Heat the tortillas in batches in a hot, dry skillet over high heat. Fill the tortillas with mango slices and corn salad, and serve with lime wedges. 

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