Grilled Vegetable Tacos w/Cilantro Pesto


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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Grilled Vegetable Tacos w/Cilantro Pesto calories by ingredient
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Introduction

Serves 8
Can substitute extra zucchini & squash for chayote, if needed.
Recipe from Fine Cooking magazine
Serves 8
Can substitute extra zucchini & squash for chayote, if needed.
Recipe from Fine Cooking magazine

Number of Servings: 8

Ingredients

    2 small zucchini, cut lengthwise into 1/4 inch thick slices
    2 small yellow squash, cut lengthwise into 1/4 inch thick slices
    2 medium chayote, peeled, seeded, and sliced into 1/4 inch thick slices
    3 T sunflower or vegetable oil
    1 t minced garlic
    1 serrano chile, minced
    Kosher salt & fresh ground black pepper

    8 six inch round corn tortillas
    1 cup packed coarsely chopped fresh cilantro
    1/2 cup sunflower or vegetable oil
    2 T toasted pine nuts
    1 med clove garlic
    1/2 t kosher salt

Directions

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.

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