Looking for a fresh twist on taco night? These Grilled Vegetable Tacos with Guacamole are my go-to recipe when I want something that’s both healthy and bursting with flavor. The combination of char-grilled vegetables and creamy homemade guacamole creates an incredibly satisfying meal that even dedicated meat-lovers will enjoy. What I love most about this recipe is how customizable it is – you can use whatever seasonal vegetables you have on hand.
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
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Guacamole:
- 3 ripe avocados
- 1 lime, juiced
- 1 small red onion, finely diced
- 2 Roma tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- Salt to taste
For Serving:
- 12 corn tortillas
- Lime wedges
- Fresh cilantro
- Hot sauce (optional)
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.
- Place the vegetables on the grill and cook for 4-5 minutes per side, or until they have nice grill marks and are tender but still slightly crisp.
- While the vegetables are grilling, prepare the guacamole. Mash the avocados in a bowl, then mix in lime juice, diced onion, tomatoes, cilantro, and jalapeño if using. Season with salt to taste.
- Warm the tortillas on the grill for about 30 seconds per side.
- Slice the grilled vegetables into strips.
- Assemble the tacos by spreading guacamole on each tortilla and topping with the grilled vegetables.
- Garnish with extra cilantro and serve with lime wedges.
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
- If you don’t have a grill, you can use a grill pan or roast the vegetables in the oven at 425°F for similar results.
- Make sure your avocados are ripe but not overly soft for the best guacamole texture.
- To prevent the guacamole from browning, press plastic wrap directly onto its surface if not serving immediately.
- Double the guacamole recipe if you like generous portions – it keeps well in the refrigerator for up to 2 days.
- For extra flavor, try marinating the vegetables for 30 minutes before grilling.
- To keep tortillas warm during serving, wrap them in foil after heating.
Grilled Vegetable Tacos with Guacamole
A healthy and flavorful recipe featuring char-grilled vegetables and creamy homemade guacamole. Customizable with seasonal vegetables.
Ingredients
- 2 zucchini sliced lengthwise
- 2 bell peppers any color, quartered
- 1 red onion cut into thick rings
- 2 portobello mushrooms stemmed
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 3 ripe avocados
- 1 lime juiced
- 1 small red onion finely diced
- 2 Roma tomatoes diced
- 1/4 cup fresh cilantro chopped
- 1 jalapeño seeded and minced (optional)
- Salt to taste
- 12 corn tortillas
- Lime wedges
- Fresh cilantro
- Hot sauce optional
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.
- Place the vegetables on the grill and cook for 4-5 minutes per side, or until they have nice grill marks and are tender but still slightly crisp.
- While the vegetables are grilling, prepare the guacamole. Mash the avocados in a bowl, then mix in lime juice, diced onion, tomatoes, cilantro, and jalapeño if using. Season with salt to taste.
- Warm the tortillas on the grill for about 30 seconds per side.
- Slice the grilled vegetables into strips.
- Assemble the tacos by spreading guacamole on each tortilla and topping with the grilled vegetables.
- Garnish with extra cilantro and serve with lime wedges.