If you're still recovering from a holiday weekend of gluttony, try a little variety on your barbecue by turning to the season's vegetable bounty for a light meatless meal of veggie tacos with grilled guacamole. This recipe, which is packed with fresh produce, calls for bell peppers, zucchini, squash, corn, and eggplant, but feel free to use your favorites, or anything that's on hand at the moment.
Grilling the ingredients for the guacamole creates more complexity, but note that the avocado spread should be cooled before serving, so plan accordingly. If you are short on time, make a more traditional version, or pick up some guacamole from the store.
These flavorful tacos are surprisingly filling; they're guaranteed to satisfy both your vegetarian and meat-loving friends. Keep reading for this colorful and delicious recipe.
From Lauren Hendrickson, YumSugar Ingredients For grilled guacamole: For tacos: To serve: Directions Makes 8 tacos, or enough to serve 4 people.
BBQ Veggie Tacos With Grilled Guacamole
2 cloves of garlic
1 tablespoon olive oil, plus more for drizzling
1 large avocado, cut in half and pitted
Salt and pepper to taste
1 red onion, cut into 1-inch chunks
2 ears of corn, husked and cleaned
2 bell peppers, cut into 1/4-inch strips
2 zucchini squash, cut lengthwise into 1/4-inch strips
2 pattypan squash, cut into 1/2-inch slices
1 Japanese eggplant, cut into 1/4-inch strips
4 tablespoons olive oil
1 teaspoon whole cumin seed
1/2 teaspoon whole coriander seed
Salt and pepper, to taste
8 corn tortillas
1/2 cup Mexican queso fresco cheese, crumbled (optional)
1/4 cup cilantro, finely chopped (optional)
1/4 cup sour cream or crema (optional)
1 lime, sliced into wedges (optional)
From Lauren Hendrickson, YumSugar
For grilled guacamole:
Makes 8 tacos, or enough to serve 4 people.