Cotija And Corn Tacos With Lime And Mango Recipes

COTIJA AND CORN TACOS WITH LIME AND MANGO

Cotija and Corn Tacos with Lime and Mango image

The corn salad that fills these tacos makes a great side dish as well. If you are averse to raw corn, you can always blanch the kernels in boiling water for one minute before proceeding with the recipe.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Time 25m

Yield Makes 12 tacos

Number Of Ingredients 12

Ingredients

2 3/4 cups fresh corn kernels (from 4 ears)
3 ounces cotija or mild feta cheese, crumbled (2/3 cup)
2 teaspoons finely grated lime zest (from 3 to 4 limes)
2 1/2 tablespoons fresh lime juice (from 3 limes)
2 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper
1/4 cup coarsely chopped cilantro leaves (from 1 bunch)
1/4 cup thinly sliced scallions (from 2 scallions)
Coarse salt
12 corn tortillas
2 ripe mangos, peeled, halved, pit removed, and sliced into long, thin pieces
Lime wedges, for serving

Steps:

Combine corn, cotija, lime zest, lime juice, oil, cayenne, cilantro, and scallions in a bowl. Season with salt.
Toast tortillas individually over a gas burner, or spread in a single layer on a baking sheet and broil, turning once to char both sides. Fill with mango slices and corn salad. Serve with lime wedges for squeezing.

CILANTRO LIME CHICKEN TACOS WITH A MANGO AND BLACK BEAN SALSA

Cilantro Lime Chicken Tacos With a Mango and Black Bean Salsa image

A lovely summery chicken taco with a refreshing salsa, courtesy of "for the love of cooking" site.

Provided by MarraMamba

Categories Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

3 small limes, juice and zest of
3 -4 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
sea salt & freshly ground black pepper, to taste
1/4 cup fresh cilantro, chopped
4 boneless skinless chicken breasts, trimmed of any fat
2 large ripe mangoes, peeled and chopped
1 (8 ounce) can black beans, drained and rinsed
2 green onions, chopped
1 jalapeno, chopped (I removed the seeds and veins)
1 handful fresh cilantro, chopped
1 teaspoon cumin
1 large lime, juice of
corn tortilla, warmed
Cotija cheese
sour cream
guacamole

Steps:

Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.

COTIJA CHILI LIME GRILLED CORN RECIPE BY TASTY

Cotija Chili Lime Grilled Corn Recipe by Tasty image

Here's what you need: corn, olive oil, salt, pepper, chili powder, cayenne pepper, mayonnaise, lime, cotija cheese

Provided by Matthew Johnson

Categories Sides

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 ears corn
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ cup mayonnaise
1 lime, juiced
½ cup cotija cheese

Steps:

Preheat a grill or grill plate to medium heat.
Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
Remove the corn from the heat and set aside.
In a small bowl mix the chili powder and cayenne together. In another small bowl, mix the lime juice and mayo together in a bowl, and spread or drizzle on the ears of corn.
Sprinkle the spices over the corn.
Top the corn with Cotija cheese.
Enjoy!

Nutrition Facts : Calories 468 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 4 grams, Protein 8 grams, Sugar 7 grams

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