Grilled Veggie Tacos With Avocado Crema Recipe

Bell peppers: These colorful vegetables add sweetness and crunch to the tacos.

Zucchini: A mild-flavored vegetable that grills beautifully and adds a nice texture.

Red onion: Adds a slight sharpness and sweetness when grilled.

Avocado: The base for the creamy and rich avocado crema.

Cilantro: Adds a fresh and herbaceous note to the crema.

Lime juice: Provides acidity and brightness to the avocado crema.

Water: Helps to achieve the desired consistency for the crema.

Salt: Enhances the flavors of both the grilled veggies and the avocado crema.

Taco shells: The vessel for holding the delicious grilled veggies and avocado crema.

When grilling the bell peppers, zucchini, and red onion, make sure to cut them into uniform slices. This ensures even cooking and prevents some pieces from burning while others remain undercooked. Additionally, lightly brush the vegetables with a bit of olive oil before placing them on the grill to enhance their flavor and achieve those beautiful grill marks.

• bell peppers - Substitute with portobello mushrooms: Portobello mushrooms provide a meaty texture and umami flavor that complements the other vegetables well.

• zucchini - Substitute with eggplant: Eggplant has a similar texture and absorbs flavors nicely when grilled, making it a great alternative.

• red onion - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that works well in tacos.

• avocado - Substitute with cashew cream: Cashew cream provides a creamy texture and rich flavor similar to avocado crema.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery taste that can replace the herbal notes of cilantro.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor compared to plain water.

• taco shells - Substitute with lettuce wraps: Lettuce wraps provide a low-carb, fresh alternative to traditional taco shells.

• Allow the grilled veggies to cool completely before storing. This helps prevent condensation, which can make the veggies soggy.
• Place the grilled veggies in an airtight container. For best results, use a container that fits the veggies snugly to minimize air exposure.
• Store the avocado crema separately in a small airtight container. To keep it fresh and prevent browning, press a piece of plastic wrap directly onto the surface of the crema before sealing the container.
• Keep both the grilled veggies and avocado crema in the refrigerator. They will stay fresh for up to 3 days.
• If you need to freeze the grilled veggies, spread them out on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container. This method prevents the veggies from sticking together.
• The avocado crema does not freeze well due to its high water content and the tendency of avocado to become watery when thawed. It is best to make it fresh when needed.
• When ready to enjoy, reheat the grilled veggies in a skillet over medium heat until warmed through. Alternatively, you can microwave them in short bursts, stirring in between.
• Warm the taco shells on the grill or in a dry skillet for about 1 minute before assembling the tacos.
• Assemble the tacos by filling the shells with reheated grilled veggies and topping with freshly made avocado crema.

• Preheat your oven to 350°F (175°C). Wrap the taco shells in aluminum foil to prevent them from drying out. Place them in the oven for about 10 minutes or until warmed through.
• For the grilled veggies, you can use a skillet. Heat a bit of olive oil over medium heat and sauté the veggies until they are warmed through, about 5 minutes.
• If you prefer using a microwave, place the grilled veggies in a microwave-safe dish, cover with a damp paper towel, and heat on high for 1-2 minutes, checking and stirring halfway through.
• The avocado crema can be brought to room temperature by letting it sit out for about 15-20 minutes. If you prefer it slightly warmer, you can microwave it in a microwave-safe bowl for about 10-15 seconds, but be cautious as overheating can alter its texture.
• To reassemble, fill the warmed taco shells with the reheated grilled veggies and top with the avocado crema. Enjoy your rejuvenated tacos!

• Grill: Used to cook the bell peppers, zucchini, and red onion until they are tender and slightly charred.

• Blender: Used to combine and blend the avocado, cilantro, lime juice, water, and salt into a smooth crema.

• Tongs: Handy for turning and handling the vegetables on the grill.

• Cutting board: Provides a stable surface for slicing the bell peppers, zucchini, and red onion.

• Knife: Essential for slicing the vegetables into the appropriate sizes.

• Measuring cups: Used to measure out the bell peppers, zucchini, red onion, cilantro, and water accurately.

• Measuring spoons: Used to measure the lime juice and salt.

• Spatula: Useful for transferring the grilled vegetables from the grill to the taco shells.

• Serving platter: A convenient way to present the grilled vegetables and taco shells for assembly.

• Mixing bowl: Can be used to hold the sliced vegetables before grilling.

• Spoon: Useful for scooping the avocado crema onto the tacos.

Prepare the veggies in advance: Slice the bell peppers, zucchini, and red onion the night before and store them in the fridge.

Use a food processor: Quickly blend the avocado, cilantro, lime juice, water, and salt for the avocado crema.

Preheat the grill: Start preheating your grill while you prepare the ingredients to save time.

Warm taco shells together: Place all taco shells on the grill at once to warm them simultaneously.

Batch grilling: Grill all the veggies at the same time to ensure even cooking and save time.