Roasted Sweet Corn and Mango Tacos is a great dish for Meatfree Mondays. This fantastic late summer recipe is quick and easy. If you can not find soft corn tortillas you can use taco shells or 6 flour tortillas. In Mexico, queso fresco is traditionally used for dishes like this, but it is very hard to find in the UK. Feta is a close second, but is saltier, try to find a creamy feta.
Roasted Sweet Corn and Mango Tacos
Roasted Sweet Corn and Mango Tacos
serves 4-6
4 ears fresh sweet corn
100g mild feta
2 tsp lime zest
2 1/2 tbsp lime juice
2 tbsp olive oil,
1/2 jalapeño or green chilli, seeds removed and finely chopped
small bunch fresh coriander, finely chopped about 3 tbsp
2-4 spring onions, thinly sliced
salt and pepper
12 corn tortillas
1 ripe mangos, peeled, halved, pit removed, sliced into 12 long strips
lime wedges
Preheat oven to 200C/Gas Mark 6/180 Fan. Remove sweetcorn from the cob and place on a baking tray. Drizzle with a 1 tbsp of olive oil, season with salt and pepper and roast for 15-20 minutes.
Meanwhile combine feta, lime juice, remaining olive oil, jalapeño, coriander in a bowl. Add sweet corn to the bowl when roasted. Season with salt; taste and adjust seasoning.
Toast the tortillas individually over a gas burner or spread in a single layer on a baking sheet and place under grill for 1-2 minutes, turning to char both sides.
To serve, place a spoonful of the corn mixture on the taco and top with a mango slice.