Instant Tacos Recipe

Name: Instant Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: ¾ cup peas; ¾ cup corn; 1 small onion; 1 tomatoes; 6 taco shells; 6 tablespoons salsa; 6 tablespoons guacamole; 6 tablespoons sour cream; 1 tablespoon oil; 1 teaspoon cumin seed; salt & fresh ground pepper; cheese (garnish)

Servings: persons

¾ cup peas
¾ cup corn
1 small onion
1 tomatoes
6 taco shells
6 tablespoons salsa
6 tablespoons guacamole
6 tablespoons sour cream
1 tablespoon oil
1 teaspoon cumin seed
salt & fresh ground pepper
cheese (garnish)

1
Have the onion and tomatoes chopped into small pieces.
2
Boil the peas and corn in water with 1/4 tsp salt.
3
Heat 1 tbsp oil in a pan, add the cumin seeds to it.
4
Add the onions and saute till brown.
5
Add the tomatoes and fry for few minutes.
6
Add salt and pepper.
7
Add the peas and cook for a few minutes, and remove from gas.
8
Heat the taco shell in a microwave till they are warm.
9
Take a shell, add 1 tbsp of guacamole dip, salsa, 3 tbsp of the peas and corn mixture, 1 tbsp of sour cream.
10
Garnish with cheese, if you like it that way.
11
Repeat for the other 5 tacos.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¾ cup peas, ¾ cup corn, 1 small onion, 1 tomatoes, and more.

Yes, Instant Tacos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Tacos

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