Curtis Stone's Mexican street-corn tacos

These vibrant tacos are the ultimate Mexican meat-free meal. Packed with avocado and crunchy veg, they’re a guaranteed crowd-pleaser.

Three tacos served on a plate with corn, avocado, lime wedges and chillies on the side

Serves

4

Prep

15m

Cooking

15m

Ingredients

  • 4 corn cobs, husks and silk removed
  • 2 yellow bullhorn chillies
  • 250g Coles Australian Sweet Baby Capsicums
  • 2 tbs vegetable oil
  • 3/4 cup (180g) sour cream
  • 8 corn tortillas, warmed on barbecue
  • 2 cups (160g) shaved red cabbage
  • 1 avocado, stoned, peeled, sliced
  • 3/4 cup (150g) crumbled fetta
  • 1 tsp chilli powder (optional)
  • 1 cup coriander sprigs
  • 300g jar Coles Mexico Peppers Salsa Verde
  • Lime wedges, to serve

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.

Dietary information

Vegetarian
Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.