- 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
- 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.
- 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.
- 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.
- 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.
04/07/2018
recipepes.com
Grilled Avocado and Veggie Tacos, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
