Grilled Thai Vegetable Tacos Recipe
Grilled vegetable tacos (vegan and gluten free) are completely irresistible and satisfying when tossed in a light peanut sauce and topped with avocado slices.
Ingredients
(6 servings)
For the tacos
- 2 small zucchini cut lengthwise into 3/4-inch thick strips
- 1 small yellow squash cut lengthwise into 3/4-inch thick strips
- 1 tablespoon + 2 teaspoons olive oil
- 1 red bell pepper seeded & quartered
- 1/4 red onion peeled & cut in half through the root
- 6 white corn tortillas
- 3/4 avocado cut into 12 slices
- 1/4 cup minced cilantro
The Peanut Sauce:
- 3 tablespoons natural peanut butter
- 3 tablespoons warm water
- 2 tablespoons low sodium soy sauce or tamari for gluten free
- 2 teaspoons rice vinegar
- 2 teaspoons grated ginger
- 1 teaspoon honey or agave nectar agave for vegan
- 1/2 teaspoon chili garlic sauce
Directions
The Tacos:
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Preheat the grill to medium-high heat. Lightly brush with vegetable oil.
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Lay the zucchini and yellow squash strips on a baking sheet in a single layer. Brush on both sides with 1 tablespoon of the olive oil.
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Place the red bell pepper and onion in a medium bowl. Gently toss with the remaining 2 teaspoons of olive oil.
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Grill the vegetable until just tender, 4 to 5 minutes per side for the zucchini and yellow squash, 3 minutes per side for the onion and 2 minutes per side for the red bell pepper.
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Cut the zucchini, yellow squash and red pepper into ½-inch chunks. Cut off the root ends of the onions and cut the layers in half.
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Place all of the vegetables in a large bowl and toss with 3 tablespoons of the peanut sauce.
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Wrap the corn tortillas in a paper towel and microwave on HIGH for 30 seconds to soften the tortillas.
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Using 1 tortilla per taco (use an extra if you're worried about them falling apart), divide the vegetables evenly between the tacos and top each with 2 teaspoons of peanut sauce, 2 slices of avocado and a sprinkle of cilantro.
The Peanut Sauce:
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In a small bowl, whisk together the peanut butter, water, soy sauce and rice vinegar until smooth.
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Stir in the ginger, honey and chili garlic sauce.
Nutrition Facts
Serving Size: 1 taco
Calories: 237.6 | Carbohydrates: 22.8g | Protein: 8.8g | Fat: 12.2g | Saturated Fat: 1.6g Sodium: 430.7mg | Fiber: 4.1g | Sugar: 2.6g
