Nicole Hopkins
@nihopk
Grilled Veggie and Avocado Tacos
Delicious grilled tacos filled with fresh vegetables and creamy avocado, perfect for a light meal or a summer BBQ. These tacos are easy to prepare and bursting with flavor, making them a great choice for any occasion.
Details
- Cuisine:mexican
- Meal Type:lunch
- Diet:vegetarian
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:15
- Views:10
Recipe Information
- Prep time35 min.
- Cook time15 min.
- Total time50 min.
- Servings4
Ingredients
- 1, cut lengthwise into 1/2-inch slices
- 1, cut lengthwise into 1/2-inch slices
- 1, sliced
- 1, cored and cut into quarters
- 1, cored and cut into quarters
- 2 tablespoons
- 1, halved
- 1 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1, halved and pitted
- 8 (6 inch), warmed
- 1/2 cup
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Grilled Veggie and Avocado Tacos.
Step 1
Preheat your grill to medium-high heat.
Step 2
On a large rimmed baking pan, arrange the sliced zucchini, summer squash, sweet onion, red bell pepper, and orange or yellow bell pepper. Brush both sides of the vegetables with vegetable oil and squeeze the juice of half a lime over them.
Step 3
In a small bowl, mix together the ground cumin, chili powder, salt, cayenne pepper, and black pepper to taste. Sprinkle this spice mixture evenly over the vegetables.
Step 4
Place the vegetables on the oiled grill grate or in a grill pan. Grill for 8 to 10 minutes, turning occasionally, until the vegetables are warm and tender. Add the avocado halves to the grill cut-side down halfway through the cooking time.
Step 5
Once grilled, chop the vegetables and slice the avocado. Season with additional salt and pepper if desired.
Step 6
To serve, place the grilled veggies and avocado in warmed tortillas. Top with crumbled cotija or feta cheese and garnish with fresh cilantro. Serve with wedges of the remaining lime.