• Prep Time: 20 minutes
  • Cooking Time: 20-25 minutes
  • Serves: 12-15 stuffed corn tortillas, serves 4-6

Fresh Grilled Veggie Tacos

Category: Dinner Party, Lunch/Snacks, Vegetables

 Ingredients List

  • 2 avocados
  • 2 large red bell peppers
  • 3 medium zucchini [~7” long]
  • 1, 8oz package baby portabella mushrooms
  • 1 pint cherry tomatoes
  • 3 ears of corn
  • 2 medium/large red onions
  • 12-15 soft corn tortillas
  • 2-3 limes
  • sunflower/safflower/olive oil
  • salt + pepper


1. Slice the corn off the cob by standing it up on its end and slicing down over a cutting board. Coarsely chop the pepper, zucchini, mushrooms, and tomatoes. Serve mixed together in a large bowl or place each ingredient in a separate bowl and serve with the tortillas + grilled avocados. Fill with desired ingredients, and add more salt, pepper, or taco spice mix if desired. Serve with lime slices.

2. notes: When I say to lightly oil everything, my favorite way is by lightly spraying the veggies with oil from my Misto can. The next best way is using a sauce brush and dipping it in a bowl of oil then lightly coating. You can also use your hands to make sure it”™s not too heavily coated.

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