Green Goddess Farmers Market Tacos- Vegan

• Vegan
• Gluten free

• Produce

  • 8 oz Asparagus spears
  • 1 Avocado, whole
  • 1 cup Cilantro
  • 8 Green onions
  • 1 Jalapeno
  • 1 Lime, wedges
  • 1 Pickled red onions, Sweet and Spicy
  • 4 Radishes
  • 1/4 White onion
  • 1 Yellow bell pepper, cut into 4 chunks
  • 2 Zucchini, large

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 8 Corn tortillas

Found on heatherchristo.com

Ingredients

• 2 large zucchini, cut into 3 inch batons
• 8 ounces asparagus spears
• 1 yellow bell pepper, cut into 4 chunks
• 8 green onions
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• kosher salt
• 8 corn tortillas
• 1 whole avocado, sliced
• 4 radishes, thinly sliced
• ¼ white onion, finely diced
• 1 cup chopped cilantro
• Sweet and Spicy Pickled Red Onions
• Thinly sliced jalapeno
• Lime wedges
• 2 large zucchini, cut into 3 inch batons
• 8 ounces asparagus spears
• 1 yellow bell pepper, cut into 4 chunks
• 8 green onions
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• kosher salt
• 8 corn tortillas
• 1 whole avocado, sliced
• 4 radishes, thinly sliced
• ¼ white onion, finely diced
• 1 cup chopped cilantro
• Sweet and Spicy Pickled Red Onions
• Thinly sliced jalapeno
• Lime wedges

Directions

• Preheat the Grill to High. In a large bowl or Ziploc bag toss all of the vegetables with the olive oil and balsamic vinegar and generously sprinkle with kosher salt. Let the vegetables marinate while the grill heats.
• Grill the vegetables, charring on each side and cooking until tender, about 2-3 minutes for the zucchini, green onions and asparagus and 5 minutes total for the yellow peppers.
• When the vegetables are cooked, thinly slice the grilled yellow peppers.
• Heat the corn tortillas over an open flame or on the grill until hot, slightly charred and flexible.
• To assemble the tacos, add some zucchini, asparagus, yellow pepper, and a green onion.
• Next top with avocado wedges, radish slices, chopped cilantro, diced white onions, sweet and spicy pickled red onions and thinly sliced jalapenos. Serve immediately with lime wedges.
• Preheat the Grill to High. In a large bowl or Ziploc bag toss all of the vegetables with the olive oil and balsamic vinegar and generously sprinkle with kosher salt. Let the vegetables marinate while the grill heats.
• Grill the vegetables, charring on each side and cooking until tender, about 2-3 minutes for the zucchini, green onions and asparagus and 5 minutes total for the yellow peppers.
• When the vegetables are cooked, thinly slice the grilled yellow peppers.
• Heat the corn tortillas over an open flame or on the grill until hot, slightly charred and flexible.
• To assemble the tacos, add some zucchini, asparagus, yellow pepper, and a green onion.
• Next top with avocado wedges, radish slices, chopped cilantro, diced white onions, sweet and spicy pickled red onions and thinly sliced jalapenos. Serve immediately with lime wedges.