This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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)|
|1/2 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|
|1/2 cup||beer (preferably dark beer)|
|1||chipotle pepper in adobo sauce (seeded and minced)|
|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.
Serving size: 1 taco with filling and cheese
|Calories 352||Calories from Fat 75|
|% Daily Value|
|Total Fat 9g||13%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 56g||19%|
|Dietary Fiber 4g||16%|
|Vitamin A 47%||Vitamin C 63%|
|Calcium 29%||Iron 14%|
|Vitamin K 46 mcg||Potassium 413 mg|
|Magnesium 60 mg|