Soft Corn Tacos



Serving size

1 taco
30 Minutes

This recipe can easily be multiplied by 2 but use a larger skillet. The corn filling keeps fairly well – reheat gently.

Soft Corn Tacos


1 medium whole (2-3/5 inch dia) Tomatoes (seeded and diced)
1 lime yields Lime juice, raw
1/2 cup Coriander (cilantro) leaves, raw (minced)
1 tsp. Olive oil
2 clove Garlic, raw (minced)
1 medium White onions (diced)
1/2 medium Yellow bell peppers (small dice)
1/2 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers (small dice)
2 ear, large (7-3/4 inch to 9 inch long) yields Corn, sweet, yellow, raw (cut kernels from cob)
1/2 Cup Beer (preferably dark beer)
1 chipotle Chipotle peppers In adobo sauce (seeded and minced)
1/4 tsp. Salt
1/4 tsp., ground Black pepper
1/4 tsp. Cayenne pepper
1/4 tsp.. Ground cumin
1/4 cup Nonfat Greek Yogurt
3 slice (1 ounce) Reduced fat monterey jack cheese (shredded)
6 leaf outer Romaine lettuce (shredded)
1 cup Coriander (cilantro) leaves, raw


Combine the diced tomato, juice of the first lime and cilantro in a small bowl. Toss well and chill.

In a medium skillet heat the olive oil over medium-high heat and add the garlic and onion. Cook for about two minutes stirring frequently. Add the corn kernels and cook over medium-high heat for about 10 to 15 minutes until the corn is softened and lightly browned.

Add the yellow pepper and red pepper to the pan. Reduce the heat to medium and cook for about 5 minutes until the peppers begin to soften.

Add the juice from the second lime and cook while stirring until most of the liquid is gone. Add the beer, chipotle pepper, salt, pepper, cayenne pepper and ground cumin. Cook until the liquid is gone.

Reduce the heat to low and add the yogurt cheese, stirring until well blended.

For assembly, place 1/6th of the corn mixture in the center of a tortilla. Top with 1/2 ounce jack cheese, some lettuce and cilantro leaves. Add in 1/6th of the tomato/lime mixture and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free beer in this dish.


This is a low sodium recipe.

Recipe Notes

A lot of the fat in Mexican food that you find in fast food or other restaurants comes from two places. One is the lard that is often used in Mexican cuisine. The other is in the tortillas. Look for ones that are low in fat.

"The only real stumbling block is fear of failure. In cooking you've got to have a what the hell attitude."

Julia Child, Genius