Name: Grilled Vegetable Fajita Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 small corn or flour tortillas; 2 bell peppers (red and yellow), sliced into 1/2-inch strips; 1 large red onion, sliced into 1/2-inch wedges; 1 medium zucchini, sliced lengthwise into 1/4-inch planks; 1 medium yellow squash, sliced lengthwise into 1/4-inch planks; 8 oz portobello mushrooms, stems removed and caps sliced; 3 tablespoons olive oil; 2 tablespoons fresh lime juice, plus wedges for serving; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper (optional, for heat); 1 ripe avocado, sliced, for serving; 1/2 cup fresh cilantro leaves, for serving; 1/4 cup crumbled cotija or feta cheese, for serving

Instructions

Prepare the marinade

In a small bowl, whisk together the olive oil, lime juice, cumin, smoked paprika, oregano, cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
Marinate the vegetables

Place all the sliced vegetables (bell peppers, onion, zucchini, yellow squash, and mushrooms) in a large bowl or shallow dish. Pour the marinade over them and toss gently to coat evenly. Let marinate for at least 10 minutes at room temperature.
Preheat the grill

Heat a grill or grill pan to medium-high heat. If using a gas grill, clean and oil the grates to prevent sticking. If using a grill pan, lightly brush with oil when hot.
Grill the vegetables

Working in batches if necessary, arrange the marinated vegetables on the grill in a single layer. Grill for 3-4 minutes per side, or until they have nice grill marks and are tender but still have some bite. Transfer to a cutting board.
Slice the grilled vegetables

Once the vegetables are cool enough to handle, cut them into bite-sized pieces. The zucchini and yellow squash should be cut into half-moons, the mushrooms into strips, and make sure the bell peppers and onions are in small strips.
Warm the tortillas

Place the tortillas on the grill for about 30 seconds per side, just until warm and slightly charred. Alternatively, wrap the stack in foil and warm in a 300°F (150°C) oven for 5 minutes, or microwave covered with a damp paper towel for 30 seconds.
Assemble the tacos

Lay out the warm tortillas and divide the grilled vegetable mixture among them. Top each with avocado slices, a sprinkle of cotija or feta cheese, and fresh cilantro leaves.
Serve immediately

Serve the tacos with lime wedges on the side for squeezing over the top. Add your favorite hot sauce or salsa if desired.

Grilled Vegetable Fajita Tacos

Ingredients

Instructions

Nutritional Information