Save It Fresh, vibrant tacos filled with sweet corn, zesty basil pesto, and a medley of vegetables—perfect for a light, summery meal.
I first served these tacos to my family on a sunny weekend and everyone loved the bright flavors and easy assembly.
Ingredients
- Vegetables: 2 cups fresh sweet corn kernels (about 3 ears or frozen and thawed) 1 cup cherry tomatoes, quartered 1 small red onion, finely diced 1 avocado, sliced 1 jalapeño, thinly sliced (optional) 1 cup shredded romaine lettuce
- Basil Pesto: 2 cups fresh basil leaves 1/4 cup pine nuts (or walnuts) 1/3 cup grated Parmesan cheese 1/2 cup extra-virgin olive oil 2 cloves garlic 1/2 lemon, juiced Salt and black pepper, to taste
- Tacos: 8 small corn tortillas
- Garnish: 1/4 cup crumbled feta cheese (optional) Fresh basil leaves Lime wedges
Instructions
- Prepare the basil pesto:
- In a food processor, combine basil, pine nuts, Parmesan, garlic, lemon juice, and a pinch of salt and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until smooth and creamy. Taste and adjust seasoning as needed.
- Cook the corn:
- Heat a large skillet over medium heat. Add the corn kernels and cook for 3 4 minutes, stirring occasionally, until just tender and lightly charred. Remove from heat.
- Warm the tortillas:
- Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the tacos:
- Spread a generous spoonful of basil pesto on each tortilla. Top with charred corn, cherry tomatoes, red onion, avocado slices, romaine lettuce, and jalapeño if using.
- Garnish and serve:
- Garnish with crumbled feta, fresh basil leaves, and a squeeze of lime juice. Serve immediately.
Save It This dish has become a family favorite, especially during warm weather cookouts and casual dinners.
Required Tools
Food processor or blender Skillet Knife & cutting board Spoon Citrus juicer (optional)
Allergen Information
Contains milk (Parmesan, feta), tree nuts (pine nuts or walnuts), and corn (tortillas). Double-check cheese and pesto ingredients for allergens if using store-bought versions.
Nutritional Information
Calories: 380 Total Fat: 23 g Carbohydrates: 37 g Protein: 9 g
Save It These tacos are perfect for a quick, healthy meal that doesn’t sacrifice flavor or freshness.
Recipe FAQs
- → How is the basil pesto prepared?
Blend fresh basil, pine nuts or walnuts, Parmesan, garlic, lemon juice, salt, and pepper. Slowly add olive oil while pulsing until smooth.
- → Can I use frozen corn instead of fresh?
Yes, thawed frozen corn kernels work well and can be cooked similarly to fresh corn in a skillet.
- → What are good variations for extra protein?
Adding cooked black beans or grilled chicken can boost the protein content while complementing the flavors.
- → How should the tortillas be warmed?
Warm corn tortillas in a dry skillet or microwave until soft and pliable to ensure they fold easily without breaking.
- → Is there a vegan option for this dish?
Omit Parmesan and feta cheese, substituting vegan cheese or nutritional yeast for a dairy-free version.