Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Choose a gluten-free beer and use corn tortillas in place of the flour tortillas.

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."
Julia Child, Genius

The refrigerator light goes on...

A lot of the fat in Mexican food that you find in fast food or other restaurants comes from two places. One is the lard that is often used in Mexican cuisine. The other is in the tortillas. Look for ones that are low in fat.

Cooking with Beer

I love cooking with beer. I use a splash of beer in a lot of Mexican / Southwestern dishes. It adds a yeasty, savory flavor that nothing else can. I generally add it early in the cooking so that the liquid reduces to intensify the flavor and the alcohol evaporates.

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Soft Corn Tacos



Servings = 6 | Serving size =1 taco

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe can easily be multiplied by 2 but use a larger skillet. The corn filling keeps fairly well reheat gently.

1 medium tomato (seeded and diced)
1 lime (juiced)
1/2 cup cilantro leaves (minced)
1 tsp olive oil
2 cloves garlic (minced)
1 medium white onion (diced)
1/2 cup yellow bell pepper (small dice)
1/2 cup red bell pepper (small dice)
2 ears yellow corn kernels
1 lime (juiced)
1/2 cup beer (preferably dark beer)
1 chipotle pepper in adobo sauce (seeded and minced)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1/4 cup yogurt cheese
6 reduced-fat flour tortillas or corn tortillas
3 ounces reduced fat Monterey jack cheese
6 leaves romaine lettuce (shredded)
1 cup cilantro leaves

Combine the diced tomato, juice of the first lime and cilantro in a small bowl. Toss well and chill.

In a medium skillet heat the olive oil over medium-high heat and add the garlic and onion. Cook for about two minutes stirring frequently. Add the corn kernels and cook over medium-high heat for about 10 to 15 minutes until the corn is softened and lightly browned.

Add the yellow pepper and red pepper to the pan. Reduce the heat to medium and cook for about 5 minutes until the peppers begin to soften.

Add the juice from the second lime and cook while stirring until most of the liquid is gone. Add the beer, chipotle pepper, salt, pepper, cayenne pepper and ground cumin. Cook until the liquid is gone.

Reduce the heat to low and add the yogurt cheese, stirring until well blended.

For assembly, place 1/6th of the corn mixture in the center of a tortilla. Top with 1/2 ounce jack cheese, some lettuce and cilantro leaves. Add in 1/6th of the tomato/lime mixture and serve.

Nutrition Facts

Serving size = 1 taco with filling and cheese

Servings = 6

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Amount Per Serving

Calories 352 Calories from Fat 75
  % Daily Value
Total Fat 9g 13%
    Saturated Fat 3g 13%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 466mg 19%
Total Carbohydrates 56g 19%
    Dietary Fiber 4g 16%
    Sugars 5g  
Protein 14g  
Vitamin A 47% Vitamin C 63%
Calcium 29% Iron 14%
Vitamin K 46 mcg Potassium 413 mg
Magnesium 60 mg