These healthy and easy vegetarian tacos are always a summer favorite! Perfect for parties or weeknight meals!
Recipe from Two Peas & Their Pod
5 from 1 vote
Prep Time 15mins
Cook Time 15mins
Total Time 30mins
1medium zucchinicut into 1/4-inch-thick slices
1medium yellow squashcut into 1/4-inch-thick slices
1red bell pepperthinly sliced
1yellow pepperthinly sliced
1small red onionthinly sliced
2tablespoonsolive oilplus extra for brushing avocados
1tablespoonfresh lime juice
2tablespoonsOld El Paso Taco Seasoning
Salt and black pepperto taste
6Old El Paso Stand 'n Stuff Soft Flour Tortillas
1/4cuproughly chopped cilantro
1/3cupcotija or queso fresco cheese
Preheat grill to medium-high heat.
In a large bowl, combine the zucchini, yellow squash, peppers, and onion. Add the olive oil and lime juice and toss gently to coat. Add the taco seasoning and stir until vegetables are well coated. Place vegetables on a grill pan or in a grill basket. Grill until the vegetables are tender, about 7-10 minutes.
Cut avocados in half. Remove pit and brush with olive oil. Season with salt and pepper. Place flesh side down on grill and grill for 2-5 minutes or until avocados have grill marks. Remove from grill and cool to room temperature. Slice avocados.
To assemble the tacos, spoon some of the vegetable mixture into each tortilla and top with grilled avocado slices. Add cheese, cilantro, and season with salt and pepper, to taste. Serve warm.