Grilled Thai Vegetable Tacos Recipe

Name: Grilled Thai Vegetable Tacos Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 Servings
Ingredients: 2 small zucchini; 1 small yellow squash; 1 tablespoon + 2 teaspoons olive oil; 1 red bell pepper; ¼ red onion; 6 white corn tortillas; ¾ avocado; ¼ cup minced cilantro; 3 tablespoons natural peanut butter; 3 tablespoons warm water; 2 tablespoons low sodium soy sauce; 2 teaspoons rice vinegar; 2 teaspoons grated ginger; 1 teaspoon honey or agave nectar; ½ teaspoon Chili garlic sauce

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 Servings
Calories
2376 kcal
Course
Main Course
Cuisine
Thai

Grilled Thai Vegetable Tacos Recipe

Lauren Clark

Report

Grilled vegetable tacos (vegan and gluten free) are completely irresistible and satisfying when tossed in a light peanut sauce and topped with avocado slices. 238 calories and 6 Weight Watchers Freestyle SP

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

2 small zucchini cut lengthwise into ¾-inch thick strips
1 small yellow squash cut lengthwise into ¾-inch thick strips
1 tablespoon + 2 teaspoons olive oil
1 red bell pepper seeded & quartered
¼ red onion peeled & cut in half through the root
6 white corn tortillas
¾ avocado cut into 12 slices
¼ 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
½ teaspoon Chili garlic sauce

Add to Shopping List

Instructions

Preheat the grill to medium-high heat. Lightly brush with vegetable oil.
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.
Place the red bell pepper and onion in a medium bowl. Gently toss with the remaining 2 teaspoons of olive oil.
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.
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.
Place all of the vegetables in a large bowl and toss with 3 tablespoons of the peanut sauce.
Wrap the corn tortillas in a paper towel and microwave on HIGH for 30 seconds to soften the tortillas.
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:

In a small bowl, whisk together the peanut butter, water, soy sauce and rice vinegar until smooth.
Stir in the ginger, honey and chili garlic sauce.

Notes

Nutrition Information

Show Details

Serving 1Taco Calories 237.6kcal (12%) Carbohydrates 22.8g (8%) Protein 8.8g (18%) Fat 12.2g (19%) Saturated Fat 1.6g (8%) Sodium 430.7mg (18%) Fiber 4.1g (16%) Sugar 2.6g (5%)