Even though this recipe includes some of my favorite ingredients, I wasn’t expecting much else but to calm my grumbling stomach. To my surprise, these quick and healthy bundles turned out to be much more than just fuel for my body. The delicious flavor of this simple recipe can be attributed only to one thing: the use of local and seasonal ingredients. Eat em up while they’re still around.
I didn't have any on hand at the time but 1 tbs of fresh, finely chopped cilantro would be a great addition to the tomato and avocado mixture. Another option would be to add a few leaves to each taco.
MAKES 5 TACOS
½ pint grape tomatoes, quartered
1 hass avocado, coarsely chopped
4-5 leaves of red curly leaf lettuce, roughly chopped
1 ear of corn, kernels removed (use a bundt pan to keep the cob steady and catch the kernels)
salt/pepper to taste
1 ½ tbs olive oil
1/3 c of your favorite salsa, store-bought or homemade
5 corn tortillas
Toss the corn with ½ tbs olive oil, salt and pepper. Set aside. Toss the tomatoes, avocado, remaining oil, salt and pepper. Set aside. Alternatively, you can add the corn to this mixture. For the tortillas, place a damp paper towel on a microwave safe plate. Place the tortillas on top and cover with another damp paper towel. Microwave until heated through and pliable, about 20 seconds. You can assemble the tacos any way you like of course. I found that starting with a bit of salsa, followed by the lettuce, avocado/tomato mixture, corn and finally a bit more salsa worked best.