Vegetable Tacos

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This recipe for Vegetable Tacos can be made with any of your favorite vegetables but in this variation we use 3 types of squash one of which is chayote. The Cilantro Pesto brings out the flavor. Inspired by a recipe by Fine Cooking Magazine.
  • Prep15 min |
  • Total25 min |
  • Serves 8 tacos (4 servings)



Prepare a medium-high gas grill or charcoal grill fire.

Prepare Vegetable Tacos Filling

In large bowl, combine vegetables with oil, salt and pepper.  Toss gently to coat. Grill, covered, until the veggies become tender and have grill marks on both sides (2-3 minutes per side). The chayote will become soft, but not limp, like the zucchini & squash.

Let vegetables cool slightly then slice crosswise into thin strips. Season to taste with salt & pepper.

Assemble Tacos
Spoon some of the veggie mixture on top of each tortilla & top with a drizzle of the pesto and some crumbled cheese and chopped cilantro.  Allow at least 2 tacos per person.

Additional Notes

Kosher salt & fresh ground black pepper
Recipes From - The Gourmet Food And Cooking Resource