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.
- Brush zucchini and yellow squash with olive oil; place on a baking sheet.
- Toss red bell pepper and onion in remaining olive oil.
- Grill zucchini and yellow squash for 4-5 minutes per side, onion for 3 minutes per side, and bell pepper for 2 minutes per side.
- Cut grilled vegetables into chunks and toss with peanut sauce.
- Warm corn tortillas in the microwave for 30 seconds.
- Assemble tacos with veggie mixture, avocado slices, and cilantro.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 2 tacos (approximately 150g)
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg