Festive Fennel Black Bean Tacos with Zesty Avocado Salsa

1. Make the zesty avocado salsa

In a bowl, combine ¼ cup of finely chopped white onion with diced plum tomatoes, minced serrano chile, fresh cilantro, fresh lime juice, and finely diced avocado. Season generously with coarse kosher salt and freshly ground pepper.

2. Cook the bell pepper and corn

Heat 1 tablespoon of olive oil in a large nonstick frying pan over medium heat. Add diced red bell pepper and sauté for about 7 minutes until it starts to soften. Then, add fresh corn kernels and cook for an additional 2 minutes. Season with coarse kosher salt and freshly ground pepper, transfer the mixture to a bowl, and cover it to keep warm.

3. Toast the corn tortillas

Using a gas flame or a griddle, toast each corn tortilla for about 20 seconds per side, until they are warm and slightly charred. Stack them and wrap them in foil to keep them warm.

4. Prepare the black beans

In the same frying pan, heat the remaining tablespoon of olive oil over medium heat. Add the rest of the finely chopped white onion and fennel seeds. Sauté for about 5 minutes until the onion is translucent. Add drained black beans and a bit of the reserved liquid. Mash the beans slightly as they cook, stirring occasionally, until they form a coarse, thick purée. Season with coarse kosher salt and freshly ground pepper to taste.

5. Assemble the tacos

Place the zesty avocado salsa, bell pepper and corn mixture, black bean mixture, crumbled feta cheese, and warm corn tortillas on the table. Let everyone build their own tacos, garnishing with lime wedges for an extra burst of flavor.