Spinach & Corn Tacos with Guacamole

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:

This recipe is completely plant based & without any fat / oil. Has all fresh raw veggies, which serve their purpose for iron, protein & minerals.

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 & Corn Tacos with Guacamole:

• 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.

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