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Method
Step 1
Prepare a barbecue grill or chargrill for high heat. Brush the corn, chillies and capsicums with oil. Season with salt. Barbecue the corn for 12-14 mins or until blackened in spots and cooked through. Cool slightly. Cut kernels from corn cobs. Season with salt.
Step 2
Meanwhile, barbecue the chillies and capsicums for 6-8 mins or until tender and charred all over. Remove and discard the stems and seeds, then cut into strips.
Step 3
Spread the sour cream over tortillas and arrange on a serving platter. Top with cabbage, corn, chillies, capsicums, avocado and fetta. Sprinkle with chilli powder, if using, and coriander. Serve with the salsa verde and lime wedges.
These vibrant tacos are the ultimate Mexican meat-free meal. Packed with avocado and crunchy veg, they’re a guaranteed crowd-pleaser.
Method
Step 1
Prepare a barbecue grill or chargrill for high heat. Brush the corn, chillies and capsicums with oil. Season with salt. Barbecue the corn for 12-14 mins or until blackened in spots and cooked through. Cool slightly. Cut kernels from corn cobs. Season with salt.
Step 2
Meanwhile, barbecue the chillies and capsicums for 6-8 mins or until tender and charred all over. Remove and discard the stems and seeds, then cut into strips.
Step 3
Spread the sour cream over tortillas and arrange on a serving platter. Top with cabbage, corn, chillies, capsicums, avocado and fetta. Sprinkle with chilli powder, if using, and coriander. Serve with the salsa verde and lime wedges.
