Corn Tacos
Warm corn tortillas filled with melty cheese and sweet, caramelized onions. A simple, satisfying vegetarian taco that comes together quickly for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 350
- Protein
- 12g
Ingredients
- 8 tortillas corn tortillas
- 2 medium onion
- 2 tbsp olive oil
- ½ tsp salt
- 2 cups shredded cheese (like Monterey Jack or cheddar)
- 1 tbsp butter
Instructions
- 1
Slice the 2 onions thinly. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onions and 0.5 tsp salt, stirring to coat.
- 2
Cook the onions, stirring occasionally, until they are deeply golden and caramelized, about 20 minutes. If they start to stick, add a splash of water.
- 3
While the onions cook, warm the 8 corn tortillas. Wrap them in a damp paper towel and microwave for 30 seconds, or heat them one by one in a dry skillet until soft and pliable.
- 4
Once the onions are done, push them to one side of the skillet. Add 1 tbsp butter to the empty side and let it melt.
- 5
Place a tortilla in the skillet, sprinkle with a generous handful of the 2 cups shredded cheese, and top with a spoonful of the caramelized onions.
- 6
Fold the tortilla in half and press down gently. Cook until the cheese is melted and the tortilla is lightly crisp, about 2 minutes per side.
- 7
Repeat with the remaining tortillas, cheese, and onions. Serve hot, with salsa, sour cream, or hot sauce if you like.
Tools you’ll need
- large skillet
- spatula
- knife
- cutting board
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