Deconstructed Corn Tacos

Name: Deconstructed Corn Tacos
Ingredients: Harissa; 5 dried ancho chilies; 1 red bell pepper; 4 garlic cloves; 1/4 cup olive oil; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon chili powder; salt, to taste; Deconstructed Corn Tacos; 2 ears corn, husked; 2 tablespoons olive oil; 1 white onion, minced; 2 cloves garlic, minced; 1 lime; 1 teaspoon chili powder; 1/4 cup parsley or cilantro, chopped; 1/2 cabbage, chopped; 2 avocados, sliced; 2 chicken breasts (optional); 1/4 cup harissa; 1/4 cup feta (optional)

22 ingredients

9 steps

Ingredients

Harissa
5 dried ancho chilies
1 red bell pepper
4 garlic cloves
1/4 cup olive oil
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
salt, to taste
Deconstructed Corn Tacos
2 ears corn, husked
2 tablespoons olive oil
1 white onion, minced
2 cloves garlic, minced
1 lime
1 teaspoon chili powder
1/4 cup parsley or cilantro, chopped
1/2 cabbage, chopped
2 avocados, sliced
2 chicken breasts (optional)
1/4 cup harissa
1/4 cup feta (optional)

Directions

1

In an oven turned onto the highest temperature, toast the ancho chiles until fragrant, 5-7 minutes. Keep an eye on them so they don't burn. Remove the seeds and stem, and put them in a small bowl filled with boiling water. Let this soak for about 20 minutes.
2

Meanwhile roast the bell pepper over a flame until the skin is blistered. Make sure the skin is nearly all blistered - I made the mistake of only partially doing my own, which made my job lots harder in the end. Put the blistered bell pepper in a paper bag and let this sit for 5 minutes.
3

Take that pepper and discard the stem, seeds, and skin. In a food processor, puree the chilis, pepper, garlic, olive oil and spices.
4

Roast the ears of corn over a flame, charring them. Note that the corn will get a little violent and there will be loud popping noises - don't be alarmed! All very normal.
5

Once roasted, shave off the kernels.
6

In a saute pan over medium heat, add half the olive oil and onion. Cook the onion for around 10 minutes, until just beginning to brown. Add the garlic, for about 1 minute, then the corn, for about 5 minutes. Season with lime juice, salt, and chili powder to taste.
7

Take corn mixture off the heat and stir in chopped herbs.
8

(Optional) While the corn is cooking, season the chicken with salt, pepper, and chili powder. Over medium high heat, add the remaining olive oil and cook the chicken, about 4 minutes on each side.
9

Serve chicken, corn and harissa with cabbage, avocados and feta.

Products Matching These Ingredients

Axio Red Raspberry

LifeVantage

NOVA 4

Red Onion

NOVA 1

Red Apple Chips

Welch's, Healthy Food Brands Llc

E NOVA 1

Diced Tomatoes With Green Chilies

Schnucks

A NOVA 3

Original mexican style diced tomatoes with green chilies

B NOVA 4

Mexican style diced tomatoes with green chilies, mild

Schnucks

B NOVA 4

Sweet & smoky bbq prime rib steak and black beans in bbq sauce with red skin potatoes, sweet corn, and poblano & red peppers in an ancho chili sauce, sweet & smoky bbq

C NOVA 4

Poblano peppers with cheesy grits & ancho-style sauce fire roasted poblanos, hand stuffed with oaxaca & monterey jack cheeses on a bed of cheesy grits and topped with a rich ancho-style sauce

D NOVA 4

More Recipes to Try

Classic Garlic Bread

6 ingredients

Low Carb Sirloin Steak With Queso Shrimp Sauce

12 ingredients

Super Easy Egg-Free, Dairy-Free, Yummy Healthy Waffles

9 ingredients

Tootsie Roll

3 ingredients

Norwegian Beef Stew

8 ingredients

Not-So Healthy - Healthier Blueberry Lemon Pound Cake

13 ingredients

Twisted Strawberry Shortcake

7 ingredients

Cocoa Pancakes

10 ingredients

Red Wine Stain Remover

2 ingredients

Egg Yolk Paint