Peachy Corn Tacos with Lentils & Basil Slaw

Peachy Corn Tacos with Basil Slaw - The First MessPeachy Corn Tacos with Basil Slaw - The First Mess
These summery tacos with fresh sweet corn, juicy peaches and basil are a culmination of many thoughts of dreamy outdoor meals simmering away over time. My love of juicy fruit in savoury dishes is pretty obvious at this point and tacos are the perfect outdoor-dwelling-with-a-cool-drink-in-the-other-hand-kinda food (my heart is devoted to those foods).

This filling is a simple saute of lentils, corn and peaches. It’s fresh, a little bit sweet, juicy, filling, and requires minimal heat to pull off while you’re cooking, which is so necessary this time of year!

Peachy Corn Tacos with Basil Slaw - The First Mess

Print the recipe here!

SERVES: makes about 10-12 tacos
NOTES: The sautéed filling makes an awesome side dish all on its own. I would add some chopped basil to it to finish if you’re going to go that route.

1/4 head of green cabbage, shredded
1 big sprig of basil, leaves removed and sliced
juice of 1 lime
2 tbsp grapeseed oil
salt and pepper

1/3 cup french lentils, rinsed
1 tbsp grapeseed oil
1 shallot, small dice
1 small red pepper, small dice
1/2 tsp chili powder (ancho or chipotle are amazing)
1/2 tsp ground cumin
4 ears of corn, kernels removed
2 ripe peaches, pitted and diced
juice of 1 lime
salt and pepper

10-12 corn tortillas, warmed
1 avocado, peeled, pitted and sliced
lime wedges

Cook the lentils: place the rinsed lentils in a small saucepan with 1 cup of water. Bring to a boil and simmer for about 20 minutes, or until lentils are tender but still have some bite. Set aside.

Make the slaw: combine the shredded cabbage, basil, lime juice, oil, salt and pepper in a large bowl. Toss to combine. Taste for seasoning and cover bowl with plastic wrap. Set aside in the fridge.

Make the peachy corn filling: Heat the grapeseed oil in a medium-large skillet over medium heat. Add the diced shallot and red pepper. Saute mixture until soft and slightly translucent. Add the chili powder and cumin. Saute until fragrant, about 30 seconds. Add the corn kernels and stir to combine. Season with salt and pepper at this point. Cook, stirring frequently until corn is crisp-tender and slightly more golden, about 4 minutes. Remove the pan from the heat. Add the diced peaches, cooked lentils and lime juice. Check for seasoning and keep warm.

To assemble: Place 1/4 cup or so of peachy corn filling in each tortilla, top with avocado slices and a good tongs-full of slaw. Eat immediately.

11/07/2012 (Last Updated: 11/07/2012)
Posted in: appetizer, breakfast, earthy, gluten free, lentils, main course, nut free, quick, salty, sour, summer, sweet, vegan
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