Grillled Vegetable Tacos

  • Author: Krista
  • prep_time Prep Time: 10 mins
  • cook_time Cook Time: 15 mins
  • total_time Total Time: 25 mins
  • yield Yield: 20 tacos 1x
  • category Category: Vegetarian, Grilling Recipes, Gluten Free



  • 2 red peppers, whole
  • 2 corn on the cob, whole
  • 1 red onion, sliced
  • 2 zucchini, sliced into quarters
  • 1 pint of cherry tomatoes
  • 8 oz. of baby portobello mushrooms
  • 3 limes, halved
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 1/2 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. dry cilantro
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • corn tortillas
  • 4 avocado


  1. Preheat grill to medium heat.
  2. Get vegetables prepped for the grill. Chop up red onion, zucchini, and limes. Leave red pepper and corn on the cob whole.
  3. Put chopped vegetables in a bowl and set aside.
  4. In another bowl, mix together garlic powder, cumin, paprika, chili powder, dry cilantro, salt, and pepper.
  5. Add 2 T. of olive oil along with 1 1/2 T. of the seasoning mixture to chopped vegetable bowl. Stir until all vegetables are coated with seasoning.
  6. Add olive oil and remaining seasoning to the cobs of corn and red peppers.
  7. Put all vegetables on the grill. (I put the chopped veggies in a grill basket and everything else I just threw on the grill)
  8. Grill vegetables until slightly charred and cooked through about 10-15 minutes, turning in order to make sure they are cooked on all sides. (cherry tomatoes & limes will only need to be grilled for 5 minutes or so)
  9. When the vegetables are done, bring them inside and let cool. Once cooled: remove the corn from the cob then deseed and slice the grilled red pepper.
  10. Assembly time people! Add a little bit of everything onto a corn tortilla and top with diced avocado.