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!
Do not throw out the leftover flatbread after cutting out the taco shells. Place them on a baking sheet and bake them for 5 minutes until they crisp up. Break them into pieces and dip into the leftover salad. The salad makes for a great dip.
I used Monterey Jack cheese to top the mini tacos because it's mild in flavor and melts nicely. However, you could top the tacos with cotija cheese or feta cheese, in this case no additional baking is required.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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