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Grilled Veggie Tacos with Avocado Cream MICHAEL SYMON

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The perfect meatless option for your next taco night!

1 avocado (halved, pit removed, flesh scooped out)
6 ounces greek yogurt
1 lime (zested, juiced)
1/4 cup cilantro (picked, more for garnish)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 small zucchini (cut into 1/4 inch thick planks)
1 small red bell pepper (top and seeds removed, cut into 4 pieces)
1 small red onion (peeled, sliced into 1/4-inch rings)
Kosher salt and freshly ground black pepper
1 cup radish (thinly sliced)
1 package corn tortillas, warmed
4 lime wedges (for serving)
cilantro leaves (for garnish)

Preheat a grill or grill pan to medium high heat.
For the Avocado Cream:
In the bowl of a food processor, add the avocado and greek yogurt, and puree until smooth. Add the lime juice, lime zest, and cilantro, and puree until smooth. Season with salt and pepper.
On a sheet tray, lay out the zucchini, bell pepper, and red onion, and drizzle with olive oil. Season with salt and pepper. Add to the grill and cook until browned, 5-8 minutes. Remove to a cutting board to cool. When cool, slice the vegetables into strips.
To Assemble: Add grilled veggies to warm tortilla and top with avocado cream, sliced radish, and cilantro sprigs. Serve with a lime wedge. Repeat with remaining tortillas.
Tip: The avocado cream can be prepared a few hours ahead of time and stored in the refrigerator until ready to use.

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