Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins MakeTime:5 mins Cuisine: Mexican
These, Spinach & Corn Tacos with Guacamole, cover a wide range of vegetables, and therefore a lot of vitamins and nutrients. 🙂 This recipe is a widely plant based recipe, you can add as many vegetables as you wish or have available.
I decided to add (other than the guacamole) salad tomatoes, sweetcorn, and of course baby spinach (as it gives away in the title)!
Health Benefits of ‘Spinach and Corn Tacos with Guacamole’:
Though the Guacamole (Plant Based, Oil Free Dip) recipe is WFPB compliant, i.e its completely plant based & without any fat / oil. But the hard shell tacos that I used here are store bought Corn Tacos. They are made with Palm oil.
The recipe on the whole, has all fresh raw veggies, which serve their purpose for iron, protein & minerals.
To conclude, this recipe is suitable for Vegan, Vegetarian, Plant Based, Low Carbs, Low Calories, Weight Watchers, Weight Loss Journey, Quick Dinner style diets.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
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Ingredients:
- Guacamole (click link for recipe) – 1 cup
- Tacos (hard/soft) – 6
- Baby Spinach / Salad Greens – ½ cup
- Sweet Corn – ½ cup
- Salad Tomatoes – 4
- Red Onion – 1 (small size)
- Lemon / Lime juice – 1 tablespoon
- Chilli flakes – as per taste
- Salt – as per taste
Special Ingredients:
- Guacamole (click link for recipe)
Procedure for ‘Spinach and Corn Tacos with Guacamole’:
- At first, get the ‘Guacamole ready’. My detailed recipe for homemade fresh Guacamole⇒ Guacamole (Plant Based, Oil Free Dip)
- Next, finely chop the tomatoes, red onion and baby spinach / salad spinach.
- Take these into a small bowl, add the sweet corn, salt, chilli flakes, lemon juice.
- Give a gentle mix and keep aside.
- Take each taco, fill it with a tablespoon of guacamole and then top it with the spinach, corn mix.
- Sprinkle some more of sweet corn & sliced tomatoes. Done!
Tips:
- Instead of guacamole, you can use just mashed avocado too.
- If you are using frozen sweetcorn, microwave them for about 3-4 mins and then use it.
- Adjust the salt & spice as per your taste.
Result:
- These tacos, were really exemplary in taste, and were quite perfect for a dinner.
- Everyone at home liked these tacos with simple filling.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Spinach and Corn Tacos with Guacamole
Ingredients
- 1 cup Guacamole (click link for recipe)
- 6 count Tacos (hard/soft)
- ½ cup Baby Spinach / Salad Greens
- ½ cup Sweet Corn
- 4 count Salad Tomatoes
- 1 count Red Onion (small size)
- 1 tablespoon Lemon / Lime juice
- as per taste Chilli flakes
- as per taste Salt
Instructions
- At first, get the 'Guacamole ready'. My detailed recipe for homemade fresh Guacamole⇒ Guacamole (Plant Based, Oil Free Dip)
- Finely chop the tomatoes, red onion and baby spinach / salad spinach.
- Take these into a small bowl, add the sweet corn, salt, chilli flakes, lemon juice.
- Give a gentle mix and keep aside.
- Take each taco, fill it with a tablespoon of guacamole and then top it with the spinach, corn mix.
- Sprinkle some more of sweet corn & sliced tomatoes. Done!
Notes
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