🛒Ingredients
- 2 large cucumbers
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 ripe avocado, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice (for sauce)
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
- 1 jalapeño, thinly sliced (optional)
- 1/4 cup crumbled feta cheese (optional)
🔧Kitchen Tools Needed
- Knife
- Spoon
- Medium bowl
- Small bowl
- Whisk
📝Instructions
- 1
Cut the cucumbers in half lengthwise and scoop out the seeds using a spoon to create a hollow shell.
- 2
In a medium bowl, combine black beans, corn, avocado, red onion, cilantro, lime juice, salt, and black pepper. Mix well to combine.
- 3
In a small bowl, whisk together Greek yogurt, lime juice, honey, and garlic powder until smooth to make the sauce.
- 4
Fill each cucumber shell with the black bean mixture, pressing gently to pack.
- 5
Drizzle the lime yogurt sauce over the filled cucumbers.
- 6
Top with jalapeño slices and crumbled feta cheese, if desired.
- 7
Serve immediately and enjoy your fresh and easy cucumber tacos!
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
❓Frequently Asked Questions
Can I make these cucumber tacos ahead of time?
For the best texture, it's recommended to prepare the cucumber shells and filling separately, then assemble just before serving to prevent sogginess.
What can I use instead of Greek yogurt for a vegan option?
You can substitute Greek yogurt with a plant-based yogurt or a cashew cream to keep the recipe vegan.
