Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins MakeTime: 5 mins Cuisine: Mexican
Table of Contents⇓ Recipe Card⇓
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)!
Table of Contents:
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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.
Other recipes from my blog:
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 & Storage:
- 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.
Recipe Card & Print:
Spinach and Corn Tacos with Guacamole
Equipment
- 1 Wide Mixing Bowl
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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Tacos with Guacamole caught my interest. So tried it and liked it so very much. Shall repeat again and again. 😊
Hi Mr. Bailey, This is nice to know. Thank you so much.