These grilled vegetable tacos are seasoned with a bit of Mexican chili and lime seasoning. With just a bit of cheese, they’re the perfect filling for these tasty tacos.

Prep time: 30 minutes
Total time: 40 minutes
Servings: 6
Serving size: 2 tacos
Course: Dinner

INGREDIENTS

2 (1/2-inch thick) slices from a large red onion
1 large zucchini, ends trimmed and cut into 3 lengthwise slices
1 medium red bell pepper, stem and seeds removed
1 ear fresh corn, shucked
1 1/2 tablespoons olive oil
1 tablespoon Mexican chili and lime seasoning blend
12 (5- to 6-inch) corn tortillas
Olive oil cooking spray
3/4 cup coarsely shredded Pepper Jack cheese
1/2 cup coarsely chopped Mariani Whole Natural Almonds, toasted
Optional toppings: Lime wedges, mashed avocado, fresh pico de gallo or salsa, fresh cilantro leaves and additional almonds

INSTRUCTIONS

Brush all sides of vegetables with oil and sprinkle with Mexican seasoning.
Grill over medium heat for 5 to 7 minutes or until lightly charred, turning once or twice. Remove from grill and let cool slightly. Dice onion, zucchini and bell pepper and cut corn kernels from cob. Place each in a separate pile on a large platter and cover to keep warm.
Coat tortillas with cooking spray and cook for about 1 minute on each side or until lightly crisped. Immediately sprinkle equal amounts of cheese and almonds on half of each tortilla.
Spoon vegetables onto tortillas and serve with any desired toppings.

VEGAN TIP:

Skip the cheese and use mashed avocado in place of melted cheese to keep the veggie filling inside the tortillas.

Nutritional Analysis Per Serving:

Calories: 270, Total Fat: 13g, Saturated Fat: 4g, Monounsaturated Fat: 6.54g, Polyunsaturated Fat: 2.56g, Cholesterol: 15mg, Sodium: 390mg, Carbohydrates: 31g, Dietary Fiber: 6g, Sugars: 4g, Protein: 10g, Vitamin D: 0mcg (0%), Calcium: 180mg (15%), Iron: 2mg (8%), Potassium: 420mg (8%)

Yield: 6 (2 tacos per serving)

Author: Patty Mastracco