Mexican Street Corn with Roasted Sweet Potato Tacos

Mexican Street Corn with Roasted Sweet Potato Tacos (Gluten-Free Recipe Analysis)

Sweet, savory, and easy to prepare. These sweet potato tacos are loaded with flavor and topped with Mexican street corn. And completely vegetarian!

Full recipe at www.deliciouseveryday.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

1611g

Ingredients

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8 corn tortillas

8 tortilla (192g) Tortillas, Ready-to-bake Or -fry, Corn

192g
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3 ears fresh corn, kernels sliced from cob

3 ear, medium (6-3/4" to 7-1/2" long) yields (306g) Corn, Sweet, Yellow, Raw

306g
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1 tsp chili powder

1 tsp (2.7g) Spices, Chili Powder

2.7g
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2 tbsp lime juice

2 tbsp (30g) Lime Juice, Raw

30g
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1/2 onion, peeled and minced

0.5 medium (2-1/2" dia) (55g) Onions, Raw

55g
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1 clove garlic, peeled and minced

1 clove (3g) Garlic, Raw

3g
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1/2 cup fresh cilantro, chopped

0.5 cup (8g) Coriander (cilantro) Leaves, Raw

8g
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1 1/2 cup cotija cheese, grated

1.5 cup (180g) Cheese, Mexican, Queso Cotija

180g
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4 sweet potatoes, peeled and diced

4 medium (604g) Sweet Potato, Cooked, Boiled, Without Skin

604g
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1 avocado, peeled and sliced

1 avocado, NS as to Florida or California (201g) Avocados, Raw, All Commercial Varieties

201g
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2 tbsp olive oil

2 tbsp (27g) Oil, Olive, Salad Or Cooking

27g
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1/4 tsp sea salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp black pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g