🌮 Charred Corn & Avocado Tacos with Chili-Lime Tahini Drizzle (Vegan, Gluten-Free)

✨ What Makes It Unique:

• Smoky charred corn adds sweetness and texture
• Creamy avocado balances heat and acidity
• Zesty chili-lime tahini drizzle ties it all together

🛒 Ingredients (Serves 2–3)

For the Tacos:

• 4–6 small corn tortillas (check vegan)
• 2 ears fresh corn, husked
• 1 ripe avocado, sliced
• 1 cup shredded red cabbage or slaw mix
• 1 lime, cut into wedges
• Fresh cilantro, chopped

For the Chili-Lime Tahini Drizzle:

• ¼ cup tahini
• Juice of 1 lime
• 1 tsp maple syrup or agave
• 1 small garlic clove, minced
• ½ tsp chili powder or smoked paprika
• Water to thin (start with 2 tbsp)
• Salt to taste

🍳 Instructions

1. Char the Corn:

• Heat a grill pan or skillet over medium-high heat.
• Grill corn, turning occasionally, until kernels are charred and smoky (about 8–10 mins).
• Let cool slightly, then cut kernels off the cob.

2. Make the Tahini Drizzle:

• Whisk tahini, lime juice, maple syrup, garlic, chili powder, and salt in a bowl.
• Add water gradually until the sauce reaches a smooth, pourable consistency.

3. Assemble the Tacos:

• Warm tortillas in a dry skillet or oven.
• Layer shredded cabbage, charred corn, and avocado slices on each tortilla.
• Drizzle generously with chili-lime tahini.
• Garnish with cilantro and a squeeze of fresh lime.

💡 Tips:

• Add pickled jalapeños or hot sauce for extra heat
• Swap corn tortillas for small flour or gluten-free tortillas if preferred
• Great served with a side of black beans or Mexican rice