Grilled Vegetable Tacos With Cilantro Pesto

Grilled Vegetable Tacos with Cilantro Pesto are a delicious and vibrant vegetarian option that celebrates the flavors of fresh, grilled vegetables. The combination of zucchini, yellow squash, and chayote brings a variety of textures and flavors to the tacos.

To prepare the vegetables, they are tossed in a mixture of oil, minced garlic, minced serrano chile, salt, and pepper. Grilling them over medium-high heat adds a smoky char and enhances their natural sweetness. The result is tender, flavorful vegetables with beautiful grill marks.

Once the grilled vegetables have cooled slightly, they are sliced into thin strips, making them easier to handle and fit perfectly inside the tortillas. The vegetables retain their freshness and retain a satisfying crunch.

To assemble the tacos, the grilled vegetable strips are spooned onto warmed corn tortillas. A drizzle of homemade cilantro pesto adds a burst of herbaceous flavor and a touch of brightness. The pesto, made with cilantro, sunflower or vegetable oil, toasted pine nuts, garlic, and salt, brings a refreshing and aromatic element to the tacos.

For added richness and tang, crumbled queso fresco or feta cheese can be sprinkled on top. The tacos are then garnished with chopped fresh cilantro, which adds a pop of color and a fresh herbal note.

Whether enjoyed as a main course or as part of a taco bar, Grilled Vegetable Tacos with Cilantro Pesto offer a satisfying and wholesome meal option that showcases the vibrant flavors of grilled vegetables and the freshness of cilantro pesto.

SERVES: 8

INGREDIENTS:

FOR THE GRILLED VEGETABLES 

• 2 small zucchini, cut lengthwise into 1/4-inch-thick slices
• 2 small yellow squash, cut lengthwise into 1/4-inch-thick slices
• 2 medium chayote, peeled, seeded, and sliced into 1/4-inch-thick slices
• 3 tablespoons sunflower or vegetable oil
• 1 teaspoon minced garlic
• 1 serrano chile, minced
• Kosher salt and freshly ground black pepper

FOR ASSEMBLING THE TACOS 

• 8 6-inch corn tortillas, warmed
• 1 Cilantro Pesto
• 3/4 cup crumbled queso fresco or feta (optional)
• Coarsely chopped fresh cilantro (optional)

CILANTRO PESTO 

• 1 cup packed coarsely chopped fresh cilantro
• 1/2 cup sunflower or vegetable oil
• 2 tablespoons toasted pine nuts
• 1 medium clove garlic
• 1/2 teaspoon kosher salt

INSTRUCTIONS:

1. Prepare a medium-high gas or charcoal grill fire.
2. In a large bowl, combine the zucchini, yellow squash, and chayote. Add the oil, garlic, serrano, 1 tsp. salt, and 1 tsp. pepper. Toss gently to coat.
3. Grill the vegetables, covered, until they become tender and have grill marks on both sides. This usually takes about 2 to 3 minutes per side. Note that the chayote will soften but won’t become limp like the zucchini and squash.
4. Let the grilled vegetables cool slightly, then slice them crosswise into thin strips. Season with additional salt and pepper to taste.
5. Spoon some of the vegetable mixture on top of each warmed tortilla.
6. Drizzle the cilantro pesto over the vegetables.
7. Optionally, sprinkle some crumbled cheese (such as queso fresco or feta) and chopped cilantro on top of the tacos.
8. The filling can be served warm or at room temperature. Enjoy your tacos!
9. For Cilantro Pesto: Combine all the ingredients in a blender and purée until smooth. Set aside, or refrigerate in an airtight container for up to 3 days.

NUTRITIONAL INFORMATION:

PER SERVING

• 290 CALORIES | 6G PROTEIN | 18G CARB | 23G TOTAL FAT | 3.5G SAT FAT |
  5G MONO FAT | 14G POLY FAT | 5MG CHOL | 260MG SODIUM | 3G FIBER

NOTE:

• If you can’t find the squashlike Mexican chayote, substitute an additional zucchini and yellow squash.