Grilled Avocado And Veggie Tacos Recipe

Name: Grilled Avocado And Veggie Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini, cut lengthwise into 1/2-inch slices; 1 medium summer squash, cut lengthwise into 1/2-inch slices; 1 sweet onion, sliced; 1 red bell pepper, cored and cut into quarters; 1 orange or yellow bell pepper, cored and cut into quarters; 2 tablespoons vegetable oil; 1 medium lime, halved; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 ripe avocado, halved and pitted; 8 (6 inch) corn or flour tortillas, warmed; 1/2 cup crumbled cotija or feta cheese; 1 teaspoon Fresh cilantro

Servings: persons

1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium summer squash, cut lengthwise into 1/2-inch slices
1 sweet onion, sliced
1 red bell pepper, cored and cut into quarters
1 orange or yellow bell pepper, cored and cut into quarters
2 tablespoons vegetable oil
1 medium lime, halved
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 ripe avocado, halved and pitted
8 (6 inch) corn or flour tortillas, warmed
1/2 cup crumbled cotija or feta cheese
1 teaspoon Fresh cilantro

1
Arrange cut vegetables on large rimmed baking pan. Brush both sides with olive oil and squeeze juice of 1/2 lime over vegetables. Combine cumin, chili powder, salt, cayenne and black pepper to taste in small bowl. Sprinkle on veggies.
2
Heat grill. Arrange vegetables on oiled grate or in grill pan. Grill 8 to 10 minutes, turning as necessary, until warm and tender, adding avocado halves halfway through, cut-side down.
3
Chop veggies and slice avocados. Season with salt and pepper, if desired. Serve in warm tortillas with wedges of remaining lime. Top with cheese and garnish with cilantro.
4
TIP: To warm tortillas on grill, arrange tortillas in single layer on hot grate. Heat 2 to 3 minutes until warm through and small brown spots appear, turning once or twice.

891

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium zucchini, cut lengthwise into 1/2-inch slices, 1 medium summer squash, cut lengthwise into 1/2-inch slices, 1 sweet onion, sliced, 1 red bell pepper, cored and cut into quarters, and more.

Yes, Grilled Avocado And Veggie Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Avocado And Veggie Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions