Mini Mexican Street Corn Salad Tacos

Name: Mini Mexican Street Corn Salad Tacos
Ingredients: 1 package Flatout flatbreads ((I used Original, 7 flatbreads in a package)); 1 cup Monterey Jack cheese (or Mozzarella, shredded); 1 tbsp fresh cilantro (chopped); 2 cups corn ((about 3 ears), cut from the cob); 1 tbsp olive oil; 1/2 red bell pepper (chopped); 1/2 small red onion (chopped); 1/4 cup fresh cilantro (chopped); 3 green onions (chopped); 1/2 jalapeno (chopped (about 1 tbsp)); 1/2 avocado (chopped); 2 tbsp lime juice ((from 1 lime)); 1/4 tsp cumin (ground); 1/4 tsp smoked paprika; 1/4 tsp black pepper (ground); 1/4 tsp salt; 1 tbsp sour cream ((or yogurt)); 1 tbsp mayonnaise; 1/2 cup cotija cheese ((or feta), crumbled)

"These Mini Mexican Street Corn Salad Tacos are the perfect little tacos for parties or get togethers. Filled with my favorite summer salad, Mexican street corn, they are pretty easy to put together and a crowd favorite!..."

INGREDIENTS

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1 package Flatout flatbreads ((I used Original, 7 flatbreads in a package))

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1 cup Monterey Jack cheese (or Mozzarella, shredded)

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1 tbsp fresh cilantro (chopped)

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2 cups corn ((about 3 ears), cut from the cob)

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1 tbsp olive oil

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1/2 red bell pepper (chopped)

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1/2 small red onion (chopped)

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1/4 cup fresh cilantro (chopped)

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3 green onions (chopped)

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1/2 jalapeno (chopped (about 1 tbsp))

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1/2 avocado (chopped)

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2 tbsp lime juice ((from 1 lime))

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1/4 tsp cumin (ground)

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1/4 tsp smoked paprika

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1/4 tsp black pepper (ground)

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1/4 tsp salt

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1 tbsp sour cream ((or yogurt))

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1 tbsp mayonnaise

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1/2 cup cotija cheese ((or feta), crumbled)

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