Description
Bursting with smoky flavors and fresh zest, these Grilled Vegetable Tacos with Cilantro Lime Dressing are a vibrant and healthy twist on taco night! Featuring perfectly charred vegetables, creamy avocado, and a tangy cilantro lime dressing, this recipe is perfect for vegans, vegetarians, or anyone craving a plant-based delight.
Ingredients
Scale
For the Grilled Vegetables:
- 2 bell peppers (red, yellow, or orange), sliced
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 red onion, sliced into wedges
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
For the Cilantro Lime Dressing:
- 1 cup fresh cilantro leaves
- 1/4 cup olive oil
- 2 tbsp fresh lime juice (1 lime)
- 1 tbsp apple cider vinegar
- 1 small garlic clove
- 1/2 tsp ground cumin
- 1 tsp maple syrup or honey (optional)
- Salt and pepper, to taste
For the Tacos:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco (optional, for vegetarians)
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat the Grill:
- Preheat your grill or grill pan to medium-high heat.
- Prepare the Vegetables:
- Toss the bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes with olive oil, chili powder, smoked paprika, cumin, salt, and pepper.
- Grill the Vegetables:
- Place the seasoned vegetables on the grill or grill pan. Cook for 4–6 minutes per side until tender and slightly charred. Remove and set aside.
- Make the Cilantro Lime Dressing:
- In a blender or food processor, combine cilantro, olive oil, lime juice, apple cider vinegar, garlic, cumin, and maple syrup or honey (if using). Blend until smooth. Adjust seasoning with salt and pepper.
- Assemble the Tacos:
- Warm the tortillas on the grill or stovetop.
- Fill each tortilla with grilled vegetables, avocado slices, and a drizzle of cilantro lime dressing.
- Garnish and Serve:
- Top with crumbled queso fresco (if desired) and extra cilantro. Serve with lime wedges for squeezing over the tacos.
Notes
- Swap out vegetables based on seasonality—mushrooms, asparagus, or eggplant work wonderfully.
- To make the dressing creamy, add 2 tablespoons of Greek yogurt or vegan yogurt before blending.
- For added protein, include black beans or grilled tofu in the taco filling.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course