0 from 18 votes
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. 238 calories and 6 Weight Watchers Freestyle SP
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 Servings
Calories: 2376 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 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
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.
Cup of Yum
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.
Cup of Yum
Notes
Nutrition Information
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
% 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.