Spicy Baby Corn and Veggie Tacos with Crispy Corn Shells
20 minutes
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About Spicy Baby Corn and Veggie Tacos with Crispy Corn Shells
Craving a quick and flavorful snack or appetizer? These Spicy Baby Corn and Veggie Tacos are the perfect solution! Made with crispy corn tortillas and a vibrant mix of baby corn, bell peppers, and onions, this recipe is surprisingly easy and endlessly customizable.We're using pre-made corn tortillas for ultimate convenience, but feel free to get creative with your fillings. The blend of sweet corn and spicy seasonings creates a delicious contrast, making these tacos a crowd-pleaser for any occasion.Get ready to impress your friends and family with these simple yet satisfying tacos – perfect for a weeknight dinner or a fun party snack!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
For the Spicy Baby Corn Filling:
- 200 gm Baby Corn cut into 1/2-inch cubes
- 1 cup Bell Peppers diced, red and green bell peppers recommended
- 1 Onion finely diced, medium size
- 2 clove Garlic minced
- 4 sprigs Curry Leaves
- 1 tsp Salt or to taste
- 1/2 - 1 tsp Chili Powder adjust to your spice preference, red
- 1/4 tsp Pepper black, freshly ground, optional
- 1 tbsp Tomato Ketchup
- 1 tbsp Vegetable Oil or other cooking oil
For Assembly:
- 2 pcs Taco Shells 6 inch size recommended, cornitos or similar brand
- 2-3 tbsp Cheese monterey jack, or your favorite cheese; for garnishing, shredded cheddar
Instructions
Prepare the Baby Corn
- Steam baby corn cubes with a pinch of salt until tender-crisp. This takes approximately 5-7 minutes in a steamer or pressure cooker.
Sauté the Vegetables
- Heat vegetable oil in a pan over medium heat. Add minced garlic and curry leaves, sautéing for about 30 seconds until fragrant. Add diced onions and bell peppers; cook for 5-7 minutes until softened.
Combine and Season
- Add the steamed baby corn to the pan with the sautéed vegetables. Stir in salt, red chili powder, and black pepper. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and stir in tomato ketchup.
Prepare the Taco Shells
- Heat the taco shells according to package instructions. This might involve microwaving for 30-60 seconds or baking in a preheated oven at 350°F (175°C) for 2-3 minutes to crisp them up.
Assemble and Serve
- Fill each warm taco shell generously with the spicy baby corn mixture. Top with shredded cheese. Serve immediately and enjoy!
Recipe Notes
Expert Tips for Perfect Tacos:
- For extra flavor, marinate the baby corn in a mixture of lime juice, chili powder, and cumin for 30 minutes before steaming.
- Feel free to add other vegetables to the filling, such as zucchini, mushrooms, or corn kernels.
- For a creamier filling, stir in a dollop of sour cream or Greek yogurt before serving.
- If you don't have taco shells, you can use flour tortillas or even lettuce wraps for a healthier option.
Recipe Video
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Recipe Nutrition
Calories: 156kcalCarbohydrates: 33gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1218mgPotassium: 492mgFiber: 5gSugar: 11gVitamin A: 3232IUVitamin C: 106mgCalcium: 39mgIron: 1mg
Richa Gupta
Articles: 214
5 Comments
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Such a scrumptious dish! Thank you.
This is perfect! Can’t wait to taste it.
Looks so incredible! Thank you for sharing.
Absolutely fantastic! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.