This is a perfect dinner or lunch to make with your Braised Short Rib leftovers! (This is the reason I double the recipe when I make it!)
My boys love this sort of meal because I put all the ingredients out in different bowls, and everyone can make their own taco! Kids really love the chance to have a little control over their meals. My vegetarian husband loves this too, as he can skip the meat and add some salsa. My boys leave out a veggie or two, and I, of course, add it all!
Ingredients:
1 ear fresh white or yellow corn
1 medium-large, sliced, ripe avocado
1 cup finely chopped red leaf lettuce
2 small-medium vine ripened tomatoes, roughly chopped
1 recipe Braised Short Ribs
8 small corn or flour tortillas
Preparation:
Serves 4
Preheat the oven to 350 degrees.
To remove the raw kernels from the corn: hold the corn vertically on a cutting board and use a chef's knife to cut from the top to the bottom in a downward motion. Repeat this until you've removed all of the kernels. Set aside in a small serving bowl.
Prepare the remaining ingredients and put each one in a separate serving bowl. (The ribs should be prepared prior to taco day — unless you want to make a whole day of it!)
Wrap the tortillas in foil and warm them in the preheated oven for about five to ten minutes. Place everything in the center of your dining table, and let everyone have at it!
