This Grilled Rice Taco is a creative twist on classic Mexican street food, swapping traditional meat for a hearty mix of rice and chargrilled corn. The dish balances the smokiness of the char-grilled vegetables with the cooling freshness of sliced avocado and crisp baby cos lettuce. A zesty lime and yogurt drizzle ties everything together, adding a creamy tang that cuts through the richness. It’s a colorful, satisfying meal perfect for warm evenings or a quick weeknight dinner. Simple to assemble yet packed with texture and flavor, these tacos are sure to please both vegetarians and meat-eaters alike.
Grilled Rice Taco
Description
This Grilled Rice Taco is a creative twist on classic Mexican street food, swapping traditional meat for a hearty mix of rice and chargrilled corn. The dish balances the smokiness of the char-grilled vegetables with the cooling freshness of sliced avocado and crisp baby cos lettuce. A zesty lime and yogurt drizzle ties everything together, adding a creamy tang that cuts through the richness. It&# 226;ÂÂs a colorful, satisfying meal perfect for warm evenings or a quick weeknight dinner. Simple to assemble yet packed with texture and flavor, these tacos are sure to please both vegetarians and meat-eaters alike.Ingredients
Directions
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Cook rice in a saucepan of boiling water for 20 minutes or until tender. Drain well and transfer to a large bowl.
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Meanwhile, heat a char-grill pan over high heat. Spray corn cobs and onion wedges with oil.
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Grill the corn and onion in batches for about 6 minutes, turning occasionally, until browned and tender.
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Using a sharp knife, cut the kernels off the grilled corn cobs. Add the corn kernels and grilled onion pieces to the bowl with the rice.
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Finely chop the seeded red chillies and add them to the rice and corn mixture. Toss everything together to combine.
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In a small bowl, whisk together Greek-style natural yoghurt, lime zest, and lime juice to create a creamy dressing.
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Place the warmed flour tortillas on a clean work surface. Layer with baby cos lettuce leaves.
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Spoon the rice and corn mixture onto the lettuce, followed by slices of avocado.
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Drizzle with the lime yoghurt mixture. Roll the tortillas up tightly to enclose the filling, then cut each taco in half diagonally.
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Serve immediately, with extra chilli sauce on the side if desired.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1075.8kcal
- % Daily Value *
- Total Fat 34.7g54%
- Saturated Fat 6.5g33%
- Cholesterol 0.0mg0%
- Sodium 1025.5mg43%
- Total Carbohydrate 178.7g60%
- Dietary Fiber 37.8g152%
- Sugars 51.5g
- Protein 24.9g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
