Tacos with Corn, Zucchini-Radish Slaw and Avocado
Tacos are stuffed full of spicy cheesy corn, tangy zucchini-radish slaw, and topped with a fried egg and avocado. Perfect for breakfast, lunch, or dinner.
Yield: 8 tacos
  • 8 oz red radishes, trimmed
  • 1 zucchini
  • 1 lime
  • salt
  • 5 ears corn, husks removed
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp chopped cilantro
  • 4 oz ricotta salata, crumbled
  • ¼ tsp chili powder
  • 8 soft corn tortillas
  • 8 eggs
  • 1 avocado
  1. Grate radishes and zucchini using a handheld grater or food processor attachment. Alternatively, you can cut them into tiny matchsticks using a mandoline or cut them by hand.
  2. Squeeze the juice of half a lime over the radish-zucchini mix and season with salt to taste. Set aside.
  3. Remove the corn kernels from the stalk and reserve. In a large nonstick skillet heat the olive oil. Add in the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the corn and cilantro and saute until heated through, about 2 minutes. Remove from the heat and stir in the ricotta salata, chili powder, and juice from half a lime. Season to taste with salt and pepper.
  4. Heat the tortillas. Prepare eggs as desired (I went with sunny side up). Top each warm tortilla with the corn-cilantro filling, zucchini-radish slaw, an egg, and avocado slices. Serve 2 tacos per person.
Adapted from Smitten Kitchen
Nutrition Information
Serving size: 2 tacos
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/08/tacos-with-corn-zucchini-radish-slaw-and-avocado-recipe-redux.html