Introduction
Looking for a fresh and flavorful twist on taco night? These Grilled Veggie Tacos with Salsa are a game-changer that’ll have everyone at the table asking for seconds. I’ve perfected this recipe to bring you the perfect balance of smoky grilled vegetables, bright homemade salsa, and warm tortillas. What I love most about these tacos is how they transform simple vegetables into a satisfying meal that even dedicated meat-lovers will enjoy.
Ingredients
For the Grilled Vegetables:
- 2 zucchini, sliced lengthwise
- 2 bell peppers (any color), quartered
- 1 red onion, cut into thick rings
- 2 portobello mushrooms, stemmed
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Fresh Salsa:
- 4 ripe tomatoes, diced
- 1 white onion, finely chopped
- 2 jalapeños, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 2 limes, juiced
- Salt to taste
For Assembly:
- 12 corn tortillas
- 1 avocado, sliced
- Lime wedges for serving
- Optional: crumbled cotija cheese
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Toss the prepared vegetables with olive oil, chili powder, cumin, salt, and pepper in a large bowl.
- While the grill heats up, prepare the salsa by combining diced tomatoes, onion, jalapeños, cilantro, and lime juice in a bowl. Season with salt and refrigerate.
- Grill the vegetables for 4-5 minutes per side until they have nice char marks and are tender but not mushy.
- Remove vegetables from the grill and let them cool slightly before cutting into bite-sized pieces.
- Warm the tortillas on the grill for about 30 seconds per side.
- Assemble the tacos by filling each tortilla with grilled vegetables, topped with fresh salsa, avocado slices, and optional cotija cheese.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4-6 (makes 12 tacos)
Recipe Notes
– Make sure your grill grates are clean and well-oiled to prevent the vegetables from sticking.
– Don’t overcrowd the grill – work in batches if necessary for even cooking.
– To make ahead, grill the vegetables and prepare the salsa up to 24 hours in advance.
– Keep tortillas warm by wrapping them in foil after grilling.
– For extra flavor, try marinating the vegetables for up to 2 hours before grilling.
– If you’re cooking indoors, a grill pan works great as an alternative to outdoor grilling.
– Store leftover grilled vegetables separately from the salsa to maintain their texture.
Grilled Veggie Tacos with Salsa
Ingredients
- 2 zucchini sliced lengthwise
- 2 bell peppers any color, quartered
- 1 red onion cut into thick rings
- 2 portobello mushrooms stemmed
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 4 ripe tomatoes diced
- 1 white onion finely chopped
- 2 jalapeños seeded and minced
- 1/2 cup fresh cilantro chopped
- 2 limes juiced
- Salt to taste
- 12 corn tortillas
- 1 avocado sliced
- Lime wedges for serving
- Optional: crumbled cotija cheese
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Toss the prepared vegetables with olive oil, chili powder, cumin, salt, and pepper in a large bowl.
- While the grill heats up, prepare the salsa by combining diced tomatoes, onion, jalapeños, cilantro, and lime juice in a bowl. Season with salt and refrigerate.
- Grill the vegetables for 4-5 minutes per side until they have nice char marks and are tender but not mushy.
- Remove vegetables from the grill and let them cool slightly before cutting into bite-sized pieces.
- Warm the tortillas on the grill for about 30 seconds per side.
- Assemble the tacos by filling each tortilla with grilled vegetables, topped with fresh salsa, avocado slices, and optional cotija cheese.