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Popcorn Tacos

A recipe for Popcorn Tacos! Stovetop popcorn is tossed with taco seasonings and served in a tortilla with Esquites for quite the fun and unique taco.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
20 mins
Total Time
1 hr 25 mins
Servings: 8 Tacos
Course: Main Course
Cuisine: International

Ingredients

Popcorn:
  • 1 tablespoon coconut oil
  • 1/4 cup popcorn kernels
  • 1 tablespoon taco seasonings
  • 1/2 teaspoon salt
Esquites:
  • 4 fresh corn on the cob
  • 1 poblano pepper
  • 1 red bell pepper
  • 1/3 cup Mexican crema or creme fraiche
  • 1/3 cup mayonnaise
  • 3/4 cup Cotija cheese or Feta
  • 1/2 teaspoon ground cayenne pepper
  • juice from 1 lime
  • salt and pepper to taste
For assembling:
  • 2 avocados
  • Juice from 1/2 Lime
  • 8 corn tortillas homemade or store-bought
  • cotija or feta cheese
  • honey for drizzling
  • roughly chopped fresh cilantro

Instructions

To make the popcorn:
    Cup of Yum
  1. Place the coconut oil in a large pot with about 3 of the popcorn kernels. Cover and place over medium heat. Once you hear one of the kernels pop, add the remaining kernels and quickly cover. Cook, shaking the pot often, until you start to hear a lag between the popping of about 3 seconds.
  2. Remove from heat and allow to rest with the lid on until you no longer hear popping. Add the taco seasonings and toss to coat. Season with salt. Store in an airtight container until ready to use for up to 2 days.
To make the Esquites:
  1. Cook the corn in the husk on the grill or in a 350˚F oven until tender, 15-20 minutes on the grill or about 30 minutes in the oven.
  2. Place the poblano pepper and red bell pepper whole on a baking sheet. Place on the top rack of the oven and turn on the broiler. Cook until char marks appear, then turn to char all sides. If desired, lightly char the cooked corn.
  3. Remove from the oven and place the peppers in a bowl tightly covered with plastic wrap or plastic bag. Allow to rest for 10-20 minutes or until the skin is easy to peel off. Remove the skin, then the stems and seeds. Roughly chop into 1/2 inch pieces and place in a large bowl.
  4. Once cool enough to handle, remove the husks and silk from the corn. Cut the kernels off the cob and add to the chopped peppers.
  5. Stir in the crema, mayonnaise, Cotija cheese, cayenne pepper, and lime juice. Season with salt and pepper.
To assemble:
  1. Cut the avocados in half. Remove the pits and peel. Roughly chop into about 1/2 inch pieces. Place in a small bowl and toss with the juice from 1/2 lime.
  2. Heat the corn tortillas in a dry skillet or the oven until pliable. They can also be heated lightly in the microwave covered with a damp cloth.
  3. Serve immediately topped with the elote, the popcorn, avocado, additional Cotija cheese, a drizzle of honey, and sprinkle of cilantro.