Grilled Vegetable Tacos with Avocado Pesto Guacamole
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
474 kcal
-
Course
Main Course
-
Cuisine
American
Grilled Vegetable Tacos with Avocado Pesto Guacamole
Report
If you thought pesto was just for pasta, I’m here to convince you otherwise! Try my delicious, easy recipe for a fun new vegetarian twist to share with friends on Taco Tuesday or as a lighter meal during the holidays.
Share:
Ingredients
Grilled vegetables:
- 2 small zucchini cut lengthwise into 1/4-inch-thick slices
- 2 small yellow squash cut lengthwise into 1/4-inch-thick slices
- 3 tablespoons olive oil
- 1 tablespoon garlic minced
- 1 serrano chili minced, or jalapeno chili
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
Pesto Guacamole:
- 1 tablespoon basil pesto Barilla Rustic
- 2 large avocado
- salt to taste
- 1 teaspoon lime juice fresh
Assemble tacos:
- 8 corn tortillas warmed
- guacamole pesto
- 3/4 cup queso fresco crumbled, or feta, optional
- microgreens fresh; or cilantro, optional
- Serrano pepper slices
Instructions
Grilled vegetables:
- Preheat a grill or griddle pan on medium-high heat.
- In a large bowl, combine the zucchini and squash. Add the oil, garlic, serrano or jalapeño, salt, and pepper and toss gently to coat. Grill, until the vegetables become tender and have grill marks on both sides, 2 to 3 minutes per side.
- Let the vegetables cool slightly and then slice lengthwise into thin strips. Season to taste with more salt and pepper.
Pesto Guacamole:
- Cut the avocados in half. Twist to remove the pit. Scoop out the pulp. Place in a medium-size bowl and mash the avocado with a fork so that the mixture is a bit chunky.
- Add the pesto and salt. Sprinkle the lime juice over all the ingredients and give everything a good stir, but don't overdo it.
Assemble tacos:
- Place grilled veggies on top of each tortilla and top with guacamole pesto, a drizzle of additional pesto, some crumbled cheese, and micro greens or cilantro and serrano slices (if using). The filling can be warm or at room temperature.
Notes
- For a spicy pesto try this recipe.
- Grilled zucchini and summer squash will last in the fridge for up to five days. It’s also great for parties - the veggies can stay at room temperature for hours.
- Leftover guacamole (and leftover pesto) should be flattened in their respective containers and covered with a layer of oil to prevent oxidization. For best results, use within 3 days.
Nutrition Information
Show Details
Serving
2tacos
Calories
474kcal
(24%)
Carbohydrates
38g
(13%)
Protein
11g
(22%)
Fat
34g
(52%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
19g
(95%)
Trans Fat
1g
(50%)
Cholesterol
16mg
(5%)
Sodium
825mg
(34%)
Potassium
943mg
(20%)
Fiber
12g
(48%)
Sugar
5g
(10%)
Vitamin A
661IU
(13%)
Vitamin C
32mg
(36%)
Calcium
215mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 474kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 825mg | 34% |
| Potassium | 943mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 32mg | 36% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
