Grilled Thai Vegetable Tacos Recipe
User Reviews
5
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
6 Servings
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Calories
2376 kcal
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Course
Main Course
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Cuisine
Thai
Grilled Thai Vegetable Tacos Recipe
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
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Ingredients
- 2 zucchini cut lengthwise into ¾-inch thick strips, small
- 1 yellow squash cut lengthwise into ¾-inch thick strips, small
- 1 tablespoon olive oil 2 teaspoons
- 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 cilantro minced
The Peanut Sauce:
- 3 tablespoons peanut butter natural
- 3 tablespoons water warm
- 2 tablespoons soy sauce or tamari for gluten free, low sodium
- 2 teaspoons rice vinegar
- 2 teaspoons ginger grated
- 1 teaspoon honey agave for vegan, or agave nectar
- ½ teaspoon Chili garlic sauce
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%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 2376 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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