Grilled Vegetable Tacos w/Cilantro Pesto
- Number of Servings: 8
Ingredients
2 small zucchini, cut lengthwise into 1/4 inch thick slices2 small yellow squash, cut lengthwise into 1/4 inch thick slices2 medium chayote, peeled, seeded, and sliced into 1/4 inch thick slices3 T sunflower or vegetable oil1 t minced garlic1 serrano chile, mincedKosher salt & fresh ground black pepper8 six inch round corn tortillas1 cup packed coarsely chopped fresh cilantro1/2 cup sunflower or vegetable oil2 T toasted pine nuts1 med clove garlic1/2 t kosher salt
Grill Veggies:
Prepare a medium-high gas grill or charcoal grill fire.
In lg bowl, combine zucchini, squash, & chayote. Add oil (3 T), garlic (1 t, minced), serrano, 1 t salt & 1 t. pepper. Toss gently to coat. Grill, covered, until the veggies become tender and have grill marks on both sides (2-3 mins per side). The chayote will become soft, but not limp, like the zucchini & squash.
Let veggies cool slightly then slice crosswise into thin strips. Season to taste w/more salt & pepper.
Make Cilantro pesto:
Combine last 5 ingredients in the list in a blender & puree until smooth. Set aside or refrigerate in an air tight container for up to 3 days.
Assemble tacos:
Spoon some of the veggie mixture on top of each tortilla & top w/a drizzle of the pesto and some crumbled cheese and chopped cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user MUNCHLY.
Prepare a medium-high gas grill or charcoal grill fire.
In lg bowl, combine zucchini, squash, & chayote. Add oil (3 T), garlic (1 t, minced), serrano, 1 t salt & 1 t. pepper. Toss gently to coat. Grill, covered, until the veggies become tender and have grill marks on both sides (2-3 mins per side). The chayote will become soft, but not limp, like the zucchini & squash.
Let veggies cool slightly then slice crosswise into thin strips. Season to taste w/more salt & pepper.
Make Cilantro pesto:
Combine last 5 ingredients in the list in a blender & puree until smooth. Set aside or refrigerate in an air tight container for up to 3 days.
Assemble tacos:
Spoon some of the veggie mixture on top of each tortilla & top w/a drizzle of the pesto and some crumbled cheese and chopped cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user MUNCHLY.
Nutritional Info Amount Per Serving
- Calories: 263.3
- Total Fat: 21.9 g
- Cholesterol: 0.0 mg
- Sodium: 14.6 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.3 g
- Protein: 2.7 g