Charred Corn Tacos in Crispy All-Cheese Taco Shells Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt

*

Yield:Makes 8 mini tacos, serving 2 to 3 as a light meal, or 8 as an hors d'oeuvres
Active time:5 minutes (once taco shells and esquites are made)
Total time:5 minutes (once taco shells and esquites are made)

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

1 recipe Crispy All-Cheese Taco Shells
1 recipe esquites
1 recipe Basic Salsa Verde (or store-bought salsa verde)

Directions

1.

Fill taco shells with esquites and top with salsa verde. Serve.

No comments, be the first!