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Summer Tacos

June 1, 2015

Looking for a muy bueno dinner idea? With fresh corn and tomato salsa and cilantro cream, these summer tacos are filled with tasty flavors that will satisfy. Even better - they require minimum cooking.

Ingredients

Summer Tacos (2 servings)

4 - 6” White Flour Tacos

1 - 4 oz Southwest Black Bean & Sweet Potato Burger, heated and browned, cut into 4 - 1oz quarters

Corn & Tomato Salsa (25 – 30 Tacos)

2 - 1 LB bags Gold & white corn, Frozen (Birds Eye)

3 Cloves Garlic Minced

1 Large Red Onion, Diced ¼”

4 -5 Vine Ripe Tomatoes, Diced 1/4”

Juice from 4 – 5 Limes

1/3 cup Vegetable Oil

1 TBSP Salt

1 TSP Ground Black Pepper

2 Bunches Fresh Cilantro, Chopped

Cilantro Cream

2 Cups Hellman’s Mayo

1 – ¼ Cups Greek Yogurt

1 Large Clove of Garlic, Minced

Juice from one lime

½ TSP Salt

3 -4 grinds Black Pepper

1 Bunch Cilantro

Directions

Corn & Tomato Salsa

1Mix all ingredients and refrigerate for 2 – 4 hours.

Cilantro Cream

1Clean the Cilantro and add all ingredients to a food mixer and run on high until all the cilantro is blended and refrigerate.

Summer Tacos

1Warm the taco shells on a flat top.

2Add 1 oz Southwest Black Bean & Sweet Potato Burger lightly crumbled.

3Top with Heaping Spoon of Corn Salsa and 1 TSP of Cilantro Cream .

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