Grilled Rice Taco

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.

Cooking Method: Grilling

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1075.8

Dietary: Vegetarian

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

2 Fresh small red chillies, seeded,
1 Lime, zest finely grated, juiced
8 Flour tortilla wraps, heated, to serve
1 Baby cos lettuce, leaves separated
1 Avocado, sliced

Directions

1
Cook rice in a saucepan of boiling water for 20 minutes or until tender. Drain well and transfer to a large bowl.
2
Meanwhile, heat a char-grill pan over high heat. Spray corn cobs and onion wedges with oil.
3
Grill the corn and onion in batches for about 6 minutes, turning occasionally, until browned and tender.
4
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.
5
Finely chop the seeded red chillies and add them to the rice and corn mixture. Toss everything together to combine.
6
In a small bowl, whisk together Greek-style natural yoghurt, lime zest, and lime juice to create a creamy dressing.
7
Place the warmed flour tortillas on a clean work surface. Layer with baby cos lettuce leaves.
8
Spoon the rice and corn mixture onto the lettuce, followed by slices of avocado.
9
Drizzle with the lime yoghurt mixture. Roll the tortillas up tightly to enclose the filling, then cut each taco in half diagonally.
10
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.

Keywords: grilled, rice, taco, vegetarian, corn, avocado, lime, yogurt, tortilla, lettuce, chilli, mexican, char-grill, summer, easy, dinner, fresh, smoky, healthy, quick

Read it online: https://www.chefs-mate.com/recipe/grilled-rice-taco/