Sweetcorn Tacos with Avocado Cream and Quick Pickled Onions

Mini charred sweetcorn tacos with feta avo crema and quick pickled onions

  • makes 8
  • Easy

Pack in heaps of colour and flavour to your vegetarian entertaining with these vibrant tacos


Any tortilla offcuts can be brushed with oil and baked until crisp for snacking



  • red onion 1, finely sliced
  • limes 2, juiced, plus wedges to serve
  • sweetcorn 2 cobs
  • vegetable oil
  • large flour tortillas 4
  • red chilli ½, thinly sliced
  • coriander a few leaves
  • hot sauce to serve


  • avocado 1, diced
  • feta 100g
  • limes 1-2, juiced


  • Step 1

    Tip the red onion into a bowl with the lime juice and a good pinch of salt. Leave for 20 minutes, stirring every now and again.

  • Step 2

    Meanwhile, put the avocado and feta into a food processor or blender with the lime juice and a pinch of salt, and whizz until completely smooth.

  • Step 3

    Heat a griddle pan until hot, brush the corn cobs with a little oil and season generously. Cook for 6-7 minutes, turning regularly, until charred and tender. Turn the cobs on their ends, then use a large sharp knife to carefully remove the kernels.

  • Step 4

    Use a round 12cm cutter to cut out circles from the tortillas, then cook the tortillas on the griddle pan for 1-2 minutes on each side until charred, then keep warm in a clean tea towel while you serve.

  • Step 5

    Serve the mini tacos with the avo cream, charred sweetcorn, quick pickled onions, chilli, coriander, lime wedges and hot sauce.

Check out more of our taco recipes here...

Yellow tortilla wraps filled with mince, red onion and salad leaves


Nutritional Information

  • Kcals 167
  • Fat 8.6g
  • Saturates 3.1g
  • Carbs 15.2g
  • Sugars 2.7g
  • Fibre 3.6g
  • Protein 5.4g
  • Salt 0.6g