Grilled Veggie Tacos With Mango Salsa Recipe

Mixed vegetables: A combination of bell peppers, zucchini, and onions, providing a variety of textures and flavors.

Olive oil: Used to coat the vegetables, helping them grill evenly and adding a rich flavor.

Cumin: A warm, earthy spice that enhances the flavor of the grilled vegetables.

Paprika: Adds a mild, smoky flavor and a vibrant color to the vegetables.

Taco shells: The crispy base for the tacos, providing a satisfying crunch.

Mango: Adds a sweet, juicy element to the salsa, balancing the savory vegetables.

Red onion: Provides a sharp, tangy flavor and a bit of crunch to the salsa.

Jalapeño: Adds a spicy kick to the salsa, enhancing its overall flavor.

Cilantro: A fresh herb that adds a bright, citrusy note to the salsa.

Lime juice: Adds acidity and freshness to the salsa, tying all the flavors together.

Salt: Enhances the overall flavor of both the grilled vegetables and the salsa.

To achieve perfectly grilled vegetables, make sure to cut them into uniform pieces. This ensures even cooking and prevents some pieces from burning while others remain undercooked. Additionally, use a grill basket to keep smaller vegetable pieces from falling through the grates. For the mango salsa, allow it to sit for at least 10 minutes after mixing. This resting time helps the flavors meld together, enhancing the overall taste of your tacos.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for grilling vegetables.

• Taco shells - Substitute with lettuce wraps: Lettuce wraps provide a low-carb and gluten-free option while still holding the grilled veggies and mango salsa well.

• Diced mango - Substitute with diced pineapple: Pineapple offers a similar sweetness and tropical flavor, making it a suitable replacement for mango in the salsa.

• Red onion - Substitute with green onion: Green onions provide a milder flavor and a bit of color contrast, which can be a nice variation in the salsa.

• Jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter than jalapeños and can add a similar level of heat and flavor to the salsa.

• Cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery taste and can be used as a substitute for those who do not enjoy the flavor of cilantro.

• Lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, making it a good alternative to lime juice in the salsa.

• Allow the grilled vegetables to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled grilled vegetables to an airtight container. For best results, use a container that fits the vegetables snugly to minimize air exposure.
• Store the mango salsa separately in another airtight container. This keeps the flavors fresh and prevents the salsa from making the vegetables soggy.
• Place both containers in the refrigerator. The grilled vegetables will stay fresh for up to 3 days, while the mango salsa can last up to 2 days.
• To freeze, spread the cooled grilled vegetables in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the grilled vegetables to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• For the mango salsa, freezing is not recommended as it can alter the texture and flavor of the mango and other fresh ingredients.
• When ready to enjoy, thaw the grilled vegetables in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
• Assemble the tacos as usual, using freshly made mango salsa for the best taste and texture.

• Preheat your oven to 350°F (175°C). Place the tacos on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
• If you prefer a quicker method, use a microwave. Place the tacos on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking to ensure they are heated evenly.
• For a crispy texture, reheat the tacos in a skillet. Heat a non-stick skillet over medium heat and place the tacos in the skillet. Cover with a lid and heat for about 2-3 minutes on each side until they are warmed through and slightly crispy.
• If you have an air fryer, preheat it to 350°F (175°C). Place the tacos in the air fryer basket in a single layer and heat for about 3-5 minutes, checking halfway through to ensure they are evenly heated.
• To reheat the mango salsa, it's best to let it come to room temperature rather than heating it. If you prefer it slightly warm, you can microwave it on low power for 20-30 seconds, but be cautious as it can become mushy.

• Grill: Used to cook the vegetables until they are tender and slightly charred, adding a smoky flavor.

• Mixing bowl: Used to toss the mixed vegetables with olive oil, cumin, and paprika.

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

• Cutting board: Essential for chopping the mixed vegetables, mango, red onion, and jalapeño.

• Chef's knife: Used for chopping and dicing the vegetables and mango.

• Measuring spoons: Used to measure out the olive oil, cumin, paprika, lime juice, and salt.

• Serving bowl: Used to mix and serve the mango salsa.

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

• Grill brush: Used to clean the grill grates before cooking.

• Lime squeezer: Helps in extracting fresh lime juice for the mango salsa.

• Plate: Used to hold the taco shells before and after warming them on the grill.

Pre-chop vegetables: Chop all mixed vegetables in advance and store them in an airtight container in the fridge.

Use a grill basket: A grill basket can help you cook the vegetables more evenly and prevent them from falling through the grates.

Make salsa ahead: Prepare the mango salsa a day before and keep it refrigerated to let the flavors meld.

Batch warm taco shells: Warm all taco shells at once by wrapping them in foil and placing them on the grill.

Pre-measure spices: Measure out the cumin and paprika beforehand to streamline the cooking process.