Looking for a delicious, healthy weeknight dinner that’s bursting with flavor? These Grilled Veggie Tacos with Cilantro are my go-to recipe when I want something fresh, colorful, and satisfying. The combination of char-grilled vegetables and bright cilantro creates an irresistible mix that’ll have everyone asking for seconds.
Ingredients
- 2 zucchini, sliced lengthwise
- 2 bell peppers (any color), cut into strips
- 1 red onion, cut into thick rings
- 2 portobello mushrooms, sliced
- 12 corn tortillas
- 1 cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: avocado, cotija cheese, Mexican crema
Instructions
- Preheat your grill to medium-high heat (around 400°F). If using a grill pan, heat it over medium-high heat.
- In a small bowl, mix chili powder, cumin, garlic powder, salt, and pepper with olive oil to create your seasoning mixture.
- Brush the vegetables with the seasoning mixture, making sure they’re evenly coated.
- Place vegetables on the hot grill. Cook for 4-5 minutes per side, or until they develop nice grill marks and are tender but still slightly crisp.
- While the vegetables are grilling, wrap your tortillas in foil and place them on the cooler side of the grill to warm through.
- Once grilled, slice the vegetables into bite-sized pieces.
- Assemble your tacos by filling each warm tortilla with grilled vegetables, fresh cilantro, and your choice of toppings.
- Serve immediately with lime wedges on the side.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4-6 (makes 12 tacos)
Recipe Notes
- Make sure your grill grates are clean and well-oiled to prevent sticking.
- Don’t overcrowd the grill – vegetables need space to cook evenly.
- Keep an eye on the tortillas while warming; they can burn quickly.
- These tacos are naturally vegan if you skip the cheese and crema.
- Store leftover grilled vegetables in an airtight container for up to 3 days.
- For meal prep, grill vegetables ahead of time and reheat when ready to serve.
- If you’re not using a grill, a cast-iron grill pan works great too.
These Grilled Veggie Tacos with Cilantro are incredibly versatile – feel free to swap in your favorite seasonal vegetables or experiment with different toppings. The key is getting those beautiful char marks on the vegetables, which add a smoky depth that makes these tacos truly special.
Grilled Veggie Tacos with Cilantro
These Grilled Veggie Tacos with Cilantro are my go-to recipe when I want something fresh, colorful, and satisfying. The combination of char-grilled vegetables and bright cilantro creates an irresistible mix that'll have everyone asking for seconds.
Ingredients
- 2 zucchini sliced lengthwise
- 2 bell peppers any color, cut into strips
- 1 red onion cut into thick rings
- 2 portobello mushrooms sliced
- 12 corn tortillas
- 1 cup fresh cilantro roughly chopped
- 2 limes cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: avocado cotija cheese, Mexican crema
Instructions
- Preheat your grill to medium-high heat (around 400°F). If using a grill pan, heat it over medium-high heat.
- In a small bowl, mix chili powder, cumin, garlic powder, salt, and pepper with olive oil to create your seasoning mixture.
- Brush the vegetables with the seasoning mixture, making sure they're evenly coated.
- Place vegetables on the hot grill. Cook for 4-5 minutes per side, or until they develop nice grill marks and are tender but still slightly crisp.
- While the vegetables are grilling, wrap your tortillas in foil and place them on the cooler side of the grill to warm through.
- Once grilled, slice the vegetables into bite-sized pieces.
- Assemble your tacos by filling each warm tortilla with grilled vegetables, fresh cilantro, and your choice of toppings.
- Serve immediately with lime wedges on the side.
