Grilled Thai Vegetable Tacos

• Gluten free

• Produce

  • 3/4 Avocado, cut into 12 slices
  • 1/4 cup Cilantro
  • 2 tsp Ginger
  • 1 Red bell pepper
  • 1/4 Red onion
  • 1 Yellow squash, small
  • 2 Zucchini, small

• Condiments

  • 1/2 tsp Chili garlic sauce
  • 1 tsp Honey or agave nectar
  • 3 tbsp Peanut butter, natural
  • 2 tbsp Soy sauce, low sodium

• Oils & Vinegars

  • 1 2/3 tbsp Olive oil
  • 2 tsp Rice vinegar

• Bread & Baked Goods

  • 12 White corn tortillas

• Liquids

  • 3 tbsp Water

Found on cookincanuck.com

Description

Ingredients

• 2 small zucchini, cut lengthwise into ¾-inch thick strips
• 1 small yellow squash, cut lengthwise into ¾-inch thick strips
• 1 tbsp + 2 tsp olive oil
• 1 red bell pepper, seeded & quartered
• ¼ red onion, peeled & cut in half through the root
• 12 white corn tortillas
• ¾ avocado, cut into 12 slices
• ¼ cup minced cilantro
• 3 tbsp natural peanut butter
• 3 tbsp warm water
• 2 tbsp low sodium soy sauce (or tamarifor gluten free)
• 2 tsp rice vinegar
• 2 tsp grated ginger
• 1 tsp honey or agave nectar (agave for vegan)
• ½ tsp chili garlic sauce

Directions

• Preheat the grill to medium-high heat. Lightly brush with vegetable oil.
• Lay the zucchini and yellow squash strips on a baking sheet in a single layer. Brush on both sides with 1 tablespoon of the olive oil.
• Place the red bell pepper and onion in a medium bowl. Gently toss with the remaining 2 teaspoons of olive oil.
• Grill the vegetable until just tender, 4 to 5 minutes per side for the zucchini and yellow squash, 3 minutes per side for the onion and 2 minutes per side for the red bell pepper.
• Cut the zucchini, yellow squash and red pepper into ½-inch chunks. Cut off the root ends of the onions and cut the layers in half.
• Place all of the vegetables in a large bowl and toss with 3 tablespoons of the peanut sauce.
• Wrap the corn tortillas in a paper towel and microwave on HIGH for 30 seconds to soften the tortillas.
• Using 2 tortillas per taco, divide the vegetables evenly between the tacos and top each with 2 teaspoons of peanut sauce, 2 slices of avocado and a sprinkle of cilantro.
• In a small bowl, whisk together the peanut butter, water, soy sauce and rice vinegar until smooth.
• Stir in the ginger, honey and chili garlic sauce.

Nutrition