Vibrant tacos featuring sweet corn, basil pesto, and fresh vegetables for a bright, summery dish.
# What You'll Need:
→ Vegetables
01 - 2 cups fresh sweet corn kernels (approximately 3 ears) or frozen and thawed
02 - 1 cup cherry tomatoes, quartered
03 - 1 small red onion, finely diced
04 - 1 avocado, sliced
05 - 1 jalapeño, thinly sliced (optional)
06 - 1 cup shredded romaine lettuce
→ Basil Pesto
07 - 2 cups fresh basil leaves
08 - 1/4 cup pine nuts or walnuts
09 - 1/3 cup grated Parmesan cheese
10 - 1/2 cup extra-virgin olive oil
11 - 2 garlic cloves
12 - Juice of 1/2 lemon
13 - Salt and black pepper, to taste
→ Tacos
14 - 8 small corn tortillas
→ Garnish
15 - 1/4 cup crumbled feta cheese (optional)
16 - Fresh basil leaves
17 - Lime wedges
# Directions:
01 - Combine basil, pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Pulse until finely chopped, then slowly stream in olive oil while mixing until smooth and creamy. Adjust seasoning as needed.
02 - Heat a skillet over medium heat. Add corn kernels and sauté for 3-4 minutes, stirring occasionally, until tender and lightly charred. Remove from heat.
03 - Warm corn tortillas in a dry skillet or microwave until soft and pliable.
04 - Spread a spoonful of basil pesto onto each tortilla. Layer with charred corn, cherry tomatoes, red onion, avocado, romaine lettuce, and jalapeño slices if desired.
05 - Top tacos with crumbled feta, fresh basil leaves, and a squeeze of lime juice. Serve immediately.
