Farmers Market Tacos - tacos made fresher with help from the farmers market. Instead of loads of cheese and sour cream, add fresh veggies instead!
I think most people, especially those with children at home, have one night of the week that is designated as "taco night." Well, we don't have little ones at home any more but we still enjoy tacos just as much as ever. That's why I was happy to participate when the folks at Old El Paso asked me if I'd be interested in working with some of their products.
Now you may make all your tortillas from scratch, mix your own seasonings, and even make your own taco sauce and that's wonderful! Nothing like a homemade tortilla. Yum!
But if you're like most of us you're way too busy to do that on a regular basis. That's where Old El Paso steps in to lend a hand with their dinner kits. Each dinner kit contains tortillas (hard or soft), seasonings, and sauce and they're a fantastic shortcut for a busy week night.
Let's Lighten Up Those Tacos
My challenge for this post was to use fresh veggies from the farmers' market to lighten up week night tacos. Man, was that ever easy! Farmers' markets everywhere are just brimming with the best of the season right now.
The hardest thing about it was choosing just which delicious fresh vegetables I wanted to buy! I settled on corn (everybody's favorite, right?) and okra (just being true to my Southern roots, y'all) and I used those to make a taco topped with veggies instead of cheese and sour cream.
BeeBop and I both loved the freshness the veggies added to the tacos. And, know what? We didn't even miss all the cheese and sour cream we usually slather on the top.
Introducing New Foods to the Littles
Look around your farmer’s market and choose whatever looks best that day. Maybe the scallions look really pretty. Use them instead of corn. Use whatever you think your family will like best.
Because tacos are a familiar food , this is a good way to introduce new vegetables to children. Adding a new veggie into an already familiar food is sometimes easier than introducing it on its own.
But you know them best. If you're sure they won't be big fans of okra, try serving it on the side instead of in the tacos or substitute another more familiar veggie such as zucchini.
How to Make Farmers Market Tacos
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
Prep and Cook the Corn
Remove the silks and shucks from 4 ears of corn.
Bring a large pan of salted water to a rapid boil. Add the corn. Cover and cook 10 minutes. Remove the corn from the water and allow it to cool while you proceed with the rest of the recipe.
Grill the Okra
While the corn is cooking, prepare the okra by tossing the spears with the olive oil, salt, and pepper. Heat a grill pan over medium-high heat. Skewer the okra and place it on the hot grill pan. Cook, turning occasionally until the okra is tender and has golden brown grill marks.
Make the Pico de Gallo
Make the Pico de Gallo by combining the diced tomatoes, diced onion, jalapeno pepper, fresh cilantro, lime juice, and salt in a small bowl. Stir to combine the ingredients.
Cook the Taco Filling
Use the ground beef to prepare the taco filling according to the directions on the Old El Paso Taco Dinner Kit.
Warm the Tortillas
Warm the tortillas while the filling is cooking.
Assemble the Tacos
When ready to serve, cut the kernels from the cooked corn.
Stuff the tacos with lettuce, meat filling, pico de gallo, corn, and okra. Top with the taco sauce included in the taco dinner kit.
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Farmers Market Tacos
- 4 ears fresh corn shucked and silks removed
- 16 spears fresh okra
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1 Old El Paso Stand ‘n Stuff Taco Dinner Kit
- 1 pound ground beef
- Shredded lettuce
For the Pico de Gallo:
- 3 fresh ripe Roma tomatoes, diced
- ½ medium onion finely diced
- 1 fresh jalapeno pepper finely diced
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
- ½ teaspoon salt
- Prepare the corn: To a large pan of rapidly boiling, salted water add the corn. Cover and cook 10 minutes. Remove from water and allow to cool.
- Prepare the okra: While the corn is cooking, toss the okra with the olive oil, salt, and pepper. Heat a grill pan over medium-high heat. Skewer the okra and place it on the hot grill pan. Cook, turning occasionally, until the okra is tender and has golden brown grill marks.
- Prepare the Pico de Gallo: Combine the diced tomatoes, diced onion, jalapeno pepper, fresh cilantro, lime juice, and salt in a small bowl. Stir to combine ingredients. Set aside.
- Use the ground beef to prepare the taco filling according to the directions on the Taco Dinner Kit. Warm the tortillas while the filling is cooking.
- When ready to serve, cut the kernels from the cooked corn. Stuff the tacos with lettuce, meat filling, pico de gallo, corn, and okra. Top with the taco sauce included in the taco dinner kit.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post was originally sponsored by Old El Paso.
More Taco Recipes ...
- Fried Summer Squash Tacos with a Charred Corn Salsa from A Cozy Kitchen
- Veggie Tacos from Simply Recipes
- Carne Asada Tacos from Cooking by the Seat of Our Pants
- Black Bean and Sweet Potato Tacos from Joy the Baker