Go Back
+ servings

Grilled Avocado and Vegetable Tacos

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

Ingredients
  

  • 1 medium zucchini cut into 1/4-inch-thick slices
  • 1 medium yellow squash cut into 1/4-inch-thick slices
  • 1 red bell pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 1 small red onion thinly sliced
  • 2 tablespoons olive oil plus extra for brushing avocados
  • 1 tablespoon fresh lime juice
  • 2 tablespoons Old El Paso Taco Seasoning
  • 2 ripe avocados
  • Salt and black pepper to taste
  • 6 Old El Paso Stand 'n Stuff Soft Flour Tortillas
  • 1/4 cup roughly chopped cilantro
  • 1/3 cup cotija or queso fresco cheese

Instructions
 

  • 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.