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Baked Crispy Corn Tacos Recipe

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4.3 from 4 reviews

These Baked Crispy Corn Tacos feature roasted corn and spiced black beans nestled in golden, oven-baked corn tortillas. Crisp and flavorful, they’re topped with shredded cabbage, crumbled cheese, and served alongside a creamy avocado crema for a delicious vegetarian meal with a perfect balance of texture and zest.

Ingredients

Roasted Corn

  • 3 ears corn, kernels sliced off (about 3 cups)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Spiced Black Bean Mixture

  • 15 ounce can black beans, drained and rinsed
  • 1/4 cup finely chopped red onions
  • 1 jalapeno, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Pinch of oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Tacos Assembly

  • 8 corn tortillas
  • Olive oil for brushing tacos
  • 1 cup shredded cabbage
  • 1/2 cup crumbled feta or cotija cheese

Avocado Crema

  • 1/2 ripe avocado
  • 1/4 cup Greek yogurt
  • 1 lime, juice
  • 3 tablespoons water (plus more if needed)
  • 1/4 cup cilantro leaves
  • Pinches of kosher salt and black pepper

Garnish

  • Chopped cilantro

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 425 degrees F. Line two sheet pans with parchment paper for roasting and baking.
  2. Roast the Corn: Toss the corn kernels with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on one sheet pan. Spread in a single layer and roast for 20-25 minutes until edges are crisp and lightly browned.
  3. Prepare Black Bean Mixture: In a large bowl, combine black beans, red onions, jalapeños, 1 tablespoon olive oil, cumin, garlic powder, paprika, oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix well and lightly mash the beans with a fork so the mixture holds together but still has texture.
  4. Combine Roasted Corn and Beans: Stir the roasted corn into the black bean mixture until evenly blended.
  5. Warm the Tortillas: Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften for folding.
  6. Assemble the Tacos: On the second sheet pan, brush each tortilla with olive oil on both sides. Spoon about 1/3 cup of filling onto one half of each tortilla, then sprinkle with shredded cabbage and crumbled cheese. Fold the tortillas in half gently pressing down to hold shape.
  7. Bake the Tacos: Bake the assembled tacos for 5 minutes, then flip. Bake another 10 minutes, flip again, and bake for an additional 5 minutes until golden brown and crispy on the outside.
  8. Make Avocado Crema: In a food processor, combine avocado, Greek yogurt, lime juice, water, cilantro leaves, and salt and pepper. Puree until smooth, adding extra water if needed to achieve desired creaminess.
  9. Serve: Arrange tacos on a serving plate, garnish with chopped cilantro, and serve with avocado crema either on the side or drizzled on top.

Notes

  • Use fresh corn for the best flavor; frozen corn may result in less crispness.
  • Adjust jalapeno quantity for desired heat level or omit for less spice.
  • Feta or cotija cheese adds a salty bite, but can be omitted for a dairy-free version.
  • For a vegan option, substitute Greek yogurt in avocado crema with a plant-based yogurt.
  • The roasting and baking times ensure crispy textures; do not skip flipping the tacos during baking for even browning.

Find it online: https://marthatasty.com/baked-crispy-corn-tacos-recipe/