Entrée: Mexico – Tacos de Maíz con Betabel Asado y Aguacate (Corn Tacos with Roasted Beet & Avocado)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

4–6 small corn tortillas
3 medium beets, roasted and cut into strips
2 ripe avocados, sliced
1 cup (150 g) cherry tomatoes, diced
1 / 4 cup (40 g) finely chopped white onion
1 / 4 cup (15 g) chopped cilantro
Juice of 1 lime
1 tbsp (15 ml) olive oil
Salt and pepper to taste
Optional: pickled red onions, crumbled queso fresco, hot salsa

Instructions

1. Warm tortillas on a comal or skillet and keep warm.
2. Toss roasted beet strips with olive oil, salt and pepper and warm briefly in the skillet.
3. Combine diced cherry tomatoes, onion, cilantro and lime juice to make a quick salsa; season with salt.
4. Assemble tacos by placing roasted beets on each tortilla, top with avocado slices and spoon over the cherry tomato salsa.
5. Add pickled onions or queso fresco if desired and serve immediately as an entrée.