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Elote Tacos with Lime Rice & Jalapeños
2 or 4 Serving Dinner

Elote Tacos

with Lime Rice & Jalapeños

"Elote", meaning "corn cob" in Spanish, refers to Mexican grilled corn slathered in a creamy mayonnaise, sprinkled with salty cheese and chili powder, and drizzled with lime juice. We transformed this beloved street food into tacos, topped with fresh radish and pickled jalapeños.

Tags: High-Protein Less Prep High Fiber
SERVINGS
PREP & COOK TIME
20 min
CALORIES
720
FAT
28g
CARBOHYDRATES
104g
PROTEIN
20g

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INGREDIENTS

  1. 1 lime, zested and juiced (divided)
  2. 2 1/2 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  3. 1/4 cup vegan mayo
  4. 8.8 oz precooked brown rice
  5. 0.25 oz cilantro, leaves and tender stems chopped
  6. 13.4 oz sweet corn, drained and rinsed
  7. 6 yellow corn tortillas
  8. 1 oz pickled jalapeños
  9. 2 radish, trimmed and thinly sliced
  10. 2 tsp vegan parmesan
  11. 2 tbsp olive oil*
  12. Salt*
  13. Pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, tree nuts (cashew, coconut), wheat
Tools: Microwave, Aluminum foil, Medium nonstick skillet
SERVINGS
PREP & COOK TIME
20 min
CALORIES
720
FAT
28g
CARBOHYDRATES
104g
PROTEIN
20g

Get Recipes Delivered

INSTRUCTIONS

1
Make the elote sauce

Stir together just half the lime zest, just half the lime juice, yogurt, mayo, and a pinch of salt in small bowl. Set aside.

2
Make the lime rice

Make small tear at top of brown rice bag and microwave bag for 1 minute. Transfer to medium bowl and stir in remaining lime zest, remaining lime juice, cilantro, and 1 tbsp olive oil. Season to taste with salt and pepper and cover to keep warm. (4-serving meal: use 2 tbsp olive oil) (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

3
Char the corn

Heat 1 tbsp olive oil in medium nonstick skillet over high heat. Add corn and a pinch of salt and cook until charred in spots, 4 to 6 minutes. Remove from heat, add just 2 tbsp elote sauce, and stir to coat. Season to taste with salt and pepper. (4-serving meal: use 4 tsp olive oil)

4
Build the tacos and serve

Wrap tortillas in clean dish towel and microwave to soften, 15 to 30 seconds. Transfer tortillas to serving plates and smear with remaining elote sauce. Top with lime rice, elote corn, pickled jalapeño, and radish. Sprinkle tacos with parmesan. ¡Buen provecho! (TIP: You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)

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