Smoky Corn and Avocado Tacos with Lime Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with smoky grilled corn, creamy avocado, and a tangy lime crema for a fresh, flavorful taco. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs small corn tortillas, medium, diced ripe avocado, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Brush 3 ears of husked fresh corn with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Grill the corn for 10 minutes, turning every 3 minutes, until the kernels are tender and lightly charred.
  2. Step 2: Remove the grilled corn from the cob using a sharp knife, collecting about 2 cups of kernels.
  3. Step 3: In a small bowl, mix 1/2 cup sour cream with 2 tablespoons freshly squeezed lime juice, 1/2 teaspoon ground cumin, and 1/2 teaspoon chili powder until smooth to create the lime crema.
  4. Step 4: Warm 8 small corn tortillas on the grill or in a dry skillet for 30 seconds per side until pliable and slightly toasted.
  5. Step 5: Assemble the tacos by dividing the grilled corn kernels evenly among the tortillas, topping with 2 diced medium avocados, 1/4 cup chopped fresh cilantro, and optional 1 finely chopped small jalapeño for heat.
  6. Step 6: Drizzle each taco with the lime crema and serve immediately.

Frequently asked questions

How long does Smoky Corn and Avocado Tacos with Lime Crema take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Corn and Avocado Tacos with Lime Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small corn tortillas from drying out.

Can I substitute ingredients in Smoky Corn and Avocado Tacos with Lime Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Corn and Avocado Tacos with Lime Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Smoky Corn and Avocado Tacos with Lime Crema vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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