Name: Corn Salsa Tacos
Ingredients: 2 ears of corn, husks removed; 1 jalapeño, seeded and diced; 1/2 small red onion, diced; 2 tablespoons cilantro, chopped; Zest and juice of 2 limes; 1 teaspoon salt; 1 teaspoon black pepper; 6 small corn tortillas; 2 cups protein like shredded rotisserie chicken, chickpeas, tofu, pork, or beef; 1/4 cup queso blanco

Ingredients

Scale

2 ears of corn, husks removed
1 jalapeño, seeded and diced
1/2 small red onion, diced
2 tablespoons cilantro, chopped
Zest and juice of 2 limes
1 teaspoon salt
1 teaspoon black pepper
6 small corn tortillas
2 cups protein like shredded rotisserie chicken, chickpeas, tofu, pork, or beef
1/4 cup queso blanco

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Instructions

Using a secure cutting board, glide a knife down the sides of the corn to release the kernels. Transfer to a small bowl and compost the cobs.
Add onion, jalapeño, cilantro, lime zest, and lime juice. Season with salt and pepper and toss until completely combined.
Warm the tortillas in an oven or over a stove top flame.
Divide your protein of choice among the tortillas, then add the corn salsa on top.
Garnish with extra cilantro and crumble the cheese on top. Other toppings include diced tomato, chopped romaine lettuce, and extra lime wedges. Serve and enjoy!