Description
These tacos are an easy vegetarian dinner that’s absolutely packed with flavor!
Ingredients
Scale
- 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
Instructions
- Preheat grill to medium heat.
- Get vegetables prepped for the grill. Chop up red onion, zucchini, and limes. Leave red pepper and corn on the cob whole.
- Put chopped vegetables in a bowl and set aside.
- In another bowl, mix together garlic powder, cumin, paprika, chili powder, dry cilantro, salt, and pepper.
- 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.
- Add olive oil and remaining seasoning to the cobs of corn and red peppers.
- Put all vegetables on the grill. (I put the chopped veggies in a grill basket and everything else I just threw on the grill)
- 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)
- 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.
- Assembly time people! Add a little bit of everything onto a corn tortilla and top with diced avocado.
