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Lilly’s Table

 
 
Tequila Lime Shrimp
© Lillys-Table.com Photo of Grilled Vegetable Tacos
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Grilled Vegetable Tacos

from Tequila Lime Shrimp & Grilled Veggie Tacos with Cantaloupe Salsa, the Week of August 24, 2014.
View the previous recipe for this meal.

Grilled vegetables create a hearty filling that can be doctored up with black beans if you are vegan or beans with cheese if you are a lacto-vegetarian. For pescatarians, these
Tequila Lime Shrimps are great friends of these tacos. If you are none of the above, combine them all and even add chicken or steak, too.

Ingredients

  • 1 zucchini, medium, cut in half long
  • 1 bell pepper, medium size, any color
  • 1 corn on the cob, or 2 small
  • 1 can black beans
  • 1 teaspoon cumin, ground
  • 1 whole chipotle pepper, optional for spice
  • 1 lime, optional
  • 6 corn tortillas
  • 4 green onions
  • 1 avocado, small, cut into slices, optional

Serving Size: 2 People

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Preparation Instructions

Heat a grill or grill pan over medium-high heat.

Cut the zucchini in half lengthwise. Place on the grill, along with the whole peppers, and corn on the cob. Every 3-5 minutes rotate the veggies so they are evenly cooking and gaining color. Try not to flip a vegetable until there are some grill marks showing.

Meanwhile, in a small pot place the black beans and the liquid they were soaked in, from the can or from scratch cooking. If you dumped the liquid for some reason add back an equal amount of water. Stir in the cumin and add the whole chipotle pepper. Allow it to come up to a low-simmer.

Wrap the corn tortillas in a stack in a piece of foil. Place on the grill away from the direct heat or in an oven set at 325. Place the green onions on the grill at this time as the vegetables finish up grilling.

Slice each veggie into smaller strips including removing the seeds and stems from the bell peppers. Slice the corn off the cob, too.

Serve everything table side so each person can assemble their own tacos. Adding a squirt of lime, a few pieces of avocado or a sprig of cilantro on top.