Ingredients
Scale
- 2 small zucchini (cut lengthwise into 3/4-inch thick strips)
- 1 small yellow squash (cut lengthwise into 3/4-inch thick strips)
- 1 tablespoon + 2 teaspoons olive oil
- 1 red bell pepper (seeded & quartered)
- 1/4 red onion (peeled & cut in half through the root)
- 6 white corn tortillas
- 3/4 avocado (cut into 12 slices)
- 1/4 cup minced cilantro
- 3 tablespoons natural peanut butter
- 3 tablespoons warm water
- 2 tablespoons low sodium soy sauce (or tamari for gluten free)
- 2 teaspoons rice vinegar
- 2 teaspoons grated ginger
- 1 teaspoon honey or agave nectar (agave for vegan)
- 1/2 teaspoon chili garlic sauce
Instructions
- Preheat the grill to medium-high heat.
- Prepare the vegetables by cutting them into strips and tossing with olive oil.
- Grill the zucchini, yellow squash, red bell pepper, and onion until tender.
- Chop the grilled veggies and mix with peanut sauce in a large bowl.
- Warm corn tortillas in the microwave.
- Assemble tacos by dividing the vegetable mixture among tortillas; top with avocado slices and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg