Here are some tangy, fresh tacos for an easy weekday night dinner, and maybe some leftovers for the next day’s lunch. This recipe can be eaten alone as a salad, or on tacos, which is usually my preference. It is also a nice recipe to take to a potluck or BBQ, as the flavors intensify as the dish marinates in the fridge.
P.S. this dish is vegan and gluten-free! Unless you go with flour tortillas over corn, which would taste great too!