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In recent years, there has been a noticeable shift towards plant-based diets and meals that emphasize fresh, wholesome ingredients. As more people are becoming conscious of their dietary choices, there is an increasing demand for recipes that are not only healthy but also vibrant and full of flavor. One dish that perfectly embodies this trend is the Mini Grilled Corn and Avocado Tacos. These tacos are an ideal fusion of taste and nutrition, making them perfect for summer gatherings or quick weeknight dinners.

Mini Grilled Corn and Avocado Tacos

Discover the vibrant flavors of Mini Grilled Corn and Avocado Tacos, perfect for summer gatherings or quick dinners! This easy recipe combines sweet grilled corn and creamy avocado, creating a delicious fusion that's customizable for any taste. With minimal cooking involved, these tacos are nutritious and full of fresh ingredients. Elevate your meals with this delightful and versatile dish that everyone will love. Delight in the simple joys of cooking with fresh, wholesome ingredients.
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Ingredients
  

1 cup fresh corn kernels (off the cob)

1 ripe avocado, diced

1 small red onion, finely chopped

1 small jalapeño, seeded and minced

1 lime, juiced

1/4 teaspoon smoked paprika

1/4 teaspoon cumin

1/4 teaspoon salt (or to taste)

8 mini corn tortillas

Fresh cilantro, chopped (for garnish)

Olive oil (for grilling)

Feta cheese or cotija cheese (optional, for topping)

Instructions
 

Prepare the Grill: Preheat a grill or a grill pan to medium-high heat. If using a grill pan, lightly grease it with olive oil.

    Grill the Corn: In a medium bowl, toss the fresh corn kernels with a little olive oil, smoked paprika, cumin, and salt. Spread the corn evenly on the grill and cook for about 5-7 minutes, turning occasionally until they are slightly charred and tender. Remove from heat and allow to cool slightly.

      Mix the Filling: In a large mixing bowl, combine the grilled corn, diced avocado, chopped red onion, minced jalapeño, and lime juice. Gently toss the ingredients together to combine, being careful not to mash the avocado too much. Adjust seasoning as needed.

        Warm the Tortillas: Place the mini corn tortillas on the grill for about 30 seconds on each side until warm and slightly toasted. Alternatively, you can heat them in a non-stick skillet over medium heat for about a minute.

          Assemble the Tacos: On each warmed mini tortilla, spoon a generous amount of the corn and avocado mixture. Top with chopped fresh cilantro and, if desired, a sprinkle of feta or cotija cheese.

            Serve: Serve the tacos immediately with lime wedges on the side for an extra zing.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings