National Taco Day is Friday
Try vegetarian street tacos with fresh corn and a kick of spice
As the fresh corn season comes to an end, it’s time to get those last-minute ears into your meal and this vegetarian corn taco gives you a pop of corn, a snap of pumpkin seeds, heat from a jalapeno pepper and creamy goodness from Parmesan cheese and mayonnaise. Plus, it is easy to make and reheat anytime.
There are so many varieties of tacos that when Tricia Swenson called to film a “taco” segment for National Taco Day coming up on Oct. 4, I had taco dreams trying to come up with something a little more original than all the tacos I eat regularly. This taco recipe evolved from a salad inspired by Mexican street corn.
According to http://www.nationaltacoday.com Americans ate 4.5 billion tacos last year. The taco originated from Mexico where the styles were regional. Carne Asada with mesquite-grilled meats, guacamole, onion and lime is the classic from northern Mexico. We all know the Baja style fish taco with a citrus sauce and cabbage and carnitas which both originated on the west coast of Mexico.
Way down south, the al pastor taco is a favorite. It was brought to Mexico by Lebanese immigrants imitating the shawarma, using pork, pineapple and onion. Al pastor tacos became popular in Mexico in the 1960s and they are now known nationwide and are also hugely popular in America.
The hard shell taco was invented in 1947. Tacos started becoming very popular and in 1962 the first Taco Bell was opened in California, making fast food tacos available for quick eats. Celebrate National Taco Day on Friday with this easy recipe:
2 cups corn, cooked
1/3 cup green onion, chopped
¼ cup jalapeno, diced
¼ cup mayonnaise
1/3 cup grated Parmesan cheese
½ teaspoon chili powder
¼ teaspoon each salt and pepper
1 tablespoon lime juice
1 avocado, sliced
1/3 cup pepitas (pumpkin seeds)
Mix all ingredients together in a bowl, except tortillas, stir well to combine.
Serve cool on a corn tortilla with a slice of avocado & sprinkle of pepitas or heat in a saucepan (or microwave) until warm and serve on a corn tortilla with a slice of avocado & sprinkle of pepitas.
Tracy Miller is a personal chef and caterer. She includes fruits and vegetables in all her meals. Contact Tracy at Tracy@colorfulcooking.com or log onto ColorfulCooking.com.
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