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Rajas Tacos with Avocado & Roasted Corn Salsa
2 or 4 Serving Dinner

Rajas Tacos

with Avocado & Roasted Corn Salsa

Tags: Gluten-Free, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
570
FAT
14g
CARBOHYDRATES
104g
PROTEIN
12g

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INGREDIENTS

  1. ½ cup Spanish rice
  2. 2 poblano peppers
  3. 1 yellow onion
  4. 1 ear of corn
  5. 1 avocado
  6. 1 scallion
  7. 1 lime
  8. ¼ oz fresh cilantro
  9. 6 corn tortillas
  10. 2 tsp hot sauce
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: N/A
Tools: Small saucepan with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
570
FAT
14g
CARBOHYDRATES
104g
PROTEIN
12g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the Spanish rice

Add Spanish rice and 1 cup (2 cups) water to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 13 to 15 minutes.

2
Prepare the produce

Slice peppers in half and remove the stems and seeds. Cut halved peppers into ½ inch strips. Peel and slice the onion(s). Shuck the corn and slice kernels off the cob(s). Halve the avocado(s), remove the pit(s), and dice the flesh. Slice the scallion(s). Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Roughly chop the cilantro leaves and stems. TIP: To cut kernels off the cob, break cob in half and slice down the sides with a knife. If you are grilling this recipe, remove kernels from cob after grilling.

3
Roast the poblanos, onion and corn

Set the broiler to high. Add sliced pepper, sliced onion, corn kernels, 1 tbsp (2 tbsp) vegetable oil, and a pinch of salt to a baking sheet, and toss. Broil the corn salsa on the middle rack until onions are translucent and peppers and corn are softened and lightly browned, 5 to 6 minutes. TIP: All broilers are different; watch closely to ensure veggies don’t burn.

4
Make the avocado mix and warm the tortillas

Add diced avocado, sliced scallion, lime juice, chopped cilantro, and salt to a medium bowl, and stir. Wrap tortillas in foil and warm in the oven, 3 to 4 minutes. TIP: If you prefer, you can use a toaster oven or microwave to heat the tortillas instead.

5
Serve

Add Spanish rice and roasted corn salsa to the tortillas. Dollop with avocado mixture and drizzle with hot sauce. Serve the rajas tacos with lime wedges. Buen provecho!

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