Recipe by Oxmoor House January 1996


Recipe Summary test

4 servings Note: We thought it was great fun to make our own l (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • Cut 8 (12- x 10-inch) pieces of aluminum foil; fold each piece in half lengthwise. Open foil slightly, and twist ends to form boats. Place foil boats on a large baking sheet, flattening bottoms. Place corn tortillas inside boats, pressing gently to form shells. Bake at 350° for 15 to 20 minutes or until crisp. Set aside.

  • Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil. Cook, uncovered, 5 minutes or until vegetables are tender.

  • Place 1/2 cup lettuce in each taco shell. Spoon 1/2 cup corn mixture into each. Top each with 2 tablespoons tomato, 2 tablespoons cheese, 1 tablespoon sour cream, and 1 tablespoon salsa.


Oxmoor House Cooking Light Collection

Nutrition Facts

446 calories; calories from fat 16%; fat 7.9g; saturated fat 3.5g; mono fat 0.5g; poly fat 1.3g; protein 26.6g; carbohydrates 71.8g; cholesterol 18mg; sodium 726mg.