Grilled Summer Squash Tacos With Avocado Salsa

Name: Grilled Summer Squash Tacos With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetables; 1/4 cup (Loose packed) cilantro, roughly chopped; 2 tablespoons Fresh lime juice; 2 tablespoons Olive oil; 2 Garlic cloves, roughly chopped; 2 Chipotle chiles (the canned kind in adobo sauce); 2 teaspoons Soy sauce; 2 Summer squash (small), cut into 1-inch pieces; 2 Poblano peppers, seeded and cut into 1-inch pieces; 4 Large scallions, cut into 1-inch pieces; Salsa and Assembly; 1 avocado, peeled and roughly chopped; 1 small tomato (or a handful of cherry tomatoes) roughly chopped; 1 fresno chile, finely chopped (seeded if less heat desired); 1 tablespoon Fresh lime juice; 1/2 tablespoon Finely chopped shallot; 1 teaspoon Salt; Corn or flour tortillas; crumbled queso fresco, fresh cilantro, and lime wedges for serving

Servings: persons

Vegetables
1/4 cup (Loose packed) cilantro, roughly chopped
2 tablespoons Fresh lime juice
2 tablespoons Olive oil
2 Garlic cloves, roughly chopped
2 Chipotle chiles (the canned kind in adobo sauce)
2 teaspoons Soy sauce
2 Summer squash (small), cut into 1-inch pieces
2 Poblano peppers, seeded and cut into 1-inch pieces
4 Large scallions, cut into 1-inch pieces
Salsa and Assembly
1 avocado, peeled and roughly chopped
1 small tomato (or a handful of cherry tomatoes) roughly chopped
1 fresno chile, finely chopped (seeded if less heat desired)
1 tablespoon Fresh lime juice
1/2 tablespoon Finely chopped shallot
1 teaspoon Salt
Corn or flour tortillas
crumbled queso fresco, fresh cilantro, and lime wedges for serving

1
1. Start by making the marinade for the vegetables. Combine the cilantro, lime juice, olive oil, garlic, chipotle chiles, and soy sauce in a blender and puree until smooth.
2
2. Pour marinade into a large zip-lock bag and add the chopped squash, peppers, and scallions. Press excess air out of the bag, seal, and shake to coat veggies evenly with the marinade. Let vegetables marinate at room temperature while you heat your grill to medium-high heat (about 20-25 minutes).
3
3. While vegetables marinate, make your salsa by combining the avocado, tomato, chile, lime juice, chopped shallot, and salt in a bowl and mixing well.
4
4. When grill is hot, skewer the vegetables on metal or wooden skewers (if using wood, make sure to soak in water first so they don't catch fire) so they can be easily cooked on the grill. You can reserve any excess marinade to use as a sauce on your tacos.
5
5. Place vegetable skewers on the grill and cook, turning periodically until veggies are tender and beginning to char, about 20 minutes.
6
6. Once vegetables are cooked, remove from grill, cool slightly, and remove from skewers. Place tortillas on the grill quickly to warm, flipping once.
7
7. Assemble tacos by placing some of the grilled vegetables on each tortilla. Top with avocado salsa, queso fresco, and fresh cilantro.

167

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Vegetables, 1/4 cup (Loose packed) cilantro, roughly chopped, 2 tablespoons Fresh lime juice, 2 tablespoons Olive oil, and more.

Yes, Grilled Summer Squash Tacos With Avocado Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!