• 58 Ratings

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.




  • 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.


58 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 21
  • 2 star values: 12
  • 1 star values: 4