Spicy Charred Corn Tacos with Creamy Avocado Salsa – A Fiery Fusion of Mexican Street Food and Asian Flavors!

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Sub_title: Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Quick & Easy, Raw, Seasonal, Soy-Free, Whole Foods Plant-Based, Zero Waste, Oil-Free
Description: These vegan tacos are packed with creamy avocado salsa, spicy charred corn, crunchy slaw, and tangy pickled onions. They’re perfect for Meatless Monday, game night, or anytime you crave bold flavors!

Ingredients (for 4 tacos):

For the Creamy Avocado Salsa:
1 large ripe avocado, halved and pitted
1/2 small red onion, thinly sliced
1 lime, juiced
1 jalapeño pepper, seeded and minced (or more to taste)
Salt and pepper to taste
Optional: 1/4 cup chopped cilantro

For the Spicy Charred Corn:
4 ears fresh corn, husked and silks removed
1/4 cup water
1 tablespoon olive oil (optional)
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
Optional: 1/2 teaspoon garlic powder

For the Slaw:
1 medium carrot, shredded
1 small red cabbage, shredded
1/4 cup unsweetened coconut flakes
1/4 cup chopped cilantro
Juice from 1 lime
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1/4 teaspoon salt
Black pepper to taste

For the Pickled Onions:
1 medium red onion, thinly sliced
1/4 cup rice vinegar
1/4 cup water
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red food coloring (optional)

Instructions:

Step 1: Make the Creamy Avocado Salsa
Combine all ingredients for the creamy avocado salsa in a blender or food processor until smooth. Set aside.

Step 2: Prepare the Spicy Charred Corn
Preheat your grill or cast iron skillet over high heat. Brush the cooking surface with a little bit of oil if using. Place the corn directly on the grill or into the hot pan and cook for about 10 minutes, turning frequently until kernels are slightly charred and tender. Remove from heat and let cool for a few minutes.

Once the corn has cooled down enough to handle, slice off the kernels and place them in a bowl. Add the remaining ingredients for the spicy charred corn and mix well. Set aside.

Step 3: Assemble the Tacos
Warm up tortillas according to package directions. Divide the warm tortillas among four plates.

Place a scoop of creamy avocado salsa onto each tortilla. Top with spicy charred corn, slaw, and pickled onions. Serve immediately.

Note: You can prepare the components ahead of time and store them separately to speed up the assembly process. Just remember to keep everything at room temperature before serving.

Serves: 4
Difficulty Level: Easy
Nutrition Facts per Serving (without tortillas): Calories: 318, Protein: 11 g, Fat: 22 g, Carbs: 36 g, Fiber: 10 g, Sugar: 10 g, Sodium: 26 mg
Total Time: 30 minutes + additional time for soaking the cashew cream (if using)
Notes:
– To make this recipe vegan, simply replace the honey in the creamy avocado salsa with agave nectar or map