Street Corn Tacos with Pickled Cabbage, Jalapeno and Lime

Name: Street Corn Tacos with Pickled Cabbage, Jalapeno and Lime
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 Red Capsicum (Small); 1 Sweet Corn Cob; 1&frasl;8 Red Cabbage; 20 Gram Sliced Jalapenos; 1 Avocado (small); 1 Tbsp Mexican Spice; 1&frasl;4 Cup Greek Yoghurt/Mayo (1-1); 1&frasl;2 Small Bunch Coriander; 1&frasl;2 Tbsp Apple Cider Vinegar; 50 Gram Fetta Cheese; 1 Lime; 2 Tbsp Parmesan (Finely Grated); 6 Taco Shell

20 min
587 calories

This recipe is full of colour and flavour with sweet grilled corn just like you can grab on street carts throughout Mexico, lightly pickled cabbage, a pop of heat and saltiness and a little spice for good measure. We've topped it all off with creamy avocado and sour cream for a little added decadance without any heaviness. From fridge to table in under 20 minutes, dinner couldn't be easier or tastier.

Number of servings

Ingredients

1 Red Capsicum (Small)
1 Sweet Corn Cob
¹⁄₈ Red Cabbage
20 Gram Sliced Jalapenos
1 Avocado (small)
1 Tbsp Mexican Spice
¹⁄₄ Cup Greek Yoghurt/Mayo (1-1)
¹⁄₂ Small Bunch Coriander
¹⁄₂ Tbsp Apple Cider Vinegar
50 Gram Fetta Cheese
1 Lime
2 Tbsp Parmesan (Finely Grated)
6 Taco Shell

Ingredients

2 Red Capsicum (Small)
2 Sweet Corn Cob
¹⁄₈ Red Cabbage
30 Gram Sliced Jalapenos
1 Avocado (small)
1 ¹⁄₂ Tbsp Mexican Spice
¹⁄₃ Cup Greek Yoghurt/Mayo (1-1)
1 Small Bunch Coriander
³⁄₄ Tbsp Apple Cider Vinegar
75 Gram Fetta Cheese
1 Lime
3 Tbsp Parmesan (Finely Grated)
9 Taco Shell

Ingredients

2 Red Capsicum (Small)
2 Sweet Corn Cob
¹⁄₄ Red Cabbage
40 Gram Sliced Jalapenos
2 Avocado (small)
2 Tbsp Mexican Spice
¹⁄₂ Cup Greek Yoghurt/Mayo (1-1)
1 Small Bunch Coriander
1 Tbsp Apple Cider Vinegar
100 Gram Fetta Cheese
1 Lime
2 Tbsp Parmesan (Finely Grated)
12 Taco Shell

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Frypan
Grill/Bbq

1 Prepare Ingredients

Heat oven to 180 degrees (if you prefer to heat your shells in the oven instead of the microwave). Slice capsicum into batons. Finely slice cabbage and jalapenos. Slice avocado. Pick coriander leaves and finely slice, discarding stems. Cut lime into wedges.

Tip! A mandolin is great for finely shredding the cabbage.

2 Grill Corn

Heat a grill or BBQ over high heat. Remove the husks and silks from the corn. Brush the cob lightly with oil and place on the grill to char and cook through. Set aside to cool slightly.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

3 Cook Capsicum

Heat a pan over medium heat and add a drizzle of oil. Fry the capsicum for 3-4 minutes until softened and glossy. Add the spice mix and cook for a further minute. Set aside.

4 Dress Cabbage

Combine cabbage with apple cider vinegar, a drizzle of olive oil, salt and pepper and half of the coriander. Give it a good scrunch with your hands.

5 Make Mexican Street Corn

Lay the cob on a board and carefully slice the kernels off, trying to leave some in chunks. In a bowl, add the corn, capsicum, Greek Yoghurt/Mayo, parmesan, crumbled fetta, coriander, jalepenos (to taste) and a squeeze of lime juice (to taste). Season with salt and pepper and mix well.

6 You Plate It

Heat taco shells in oven for 3-4 minutes or microwave for 20-30 seconds. Assemble tacos with Mexican street corn, cabbage, slices of avocado, and any remaining jalepenos and lime wedges.

Step-by-step instructions