Taco Tuesday with a twist! Try out Street Corn Tacos with pork, chicken or fish, or beef. Looking for something different? Replace the shell with a bell pepper or lettuce wrap!
½ onion, thinly sliced
1 jalapeno, core and remove seeds for less heat, thinly sliced
1 lime, cut into 4 wedges
4 tablespoons sour cream
½ teaspoon chili powder
1 can whole kernel corn, 15.25 ounces, drained
1 pound ground pork
2 tablespoons taco seasoning
8 small tortillas
Salt and pepper, to taste
In a small bowl, mix onion, jalapeno to taste, the juice from 2 lime wedges, and a pinch of salt. Set aside
In a second bowl, mix sour cream, ½ teaspoon chili powder, the juice from 1 lime wedge, and a pinch of salt and pepper.
Pat corn dry with a paper towel. Heat skillet to medium and add corn. Cook without mixing until browned on the bottom, 5 minutes. If corn pops, cover pan. Remove corn from skillet and set aside.
Spray skillet with cooking spray and return to medium heat. Cook pork until browned, add taco seasoning and ¼ cup water. Cook until water is absorbed, about 3 minutes.
Fill tortillas with pork and corn. Top tacos with sour cream mixture and onion and jalapeno mixture. Serve and enjoy.