Published in Recipes
Mexican Grilled Vegetable Tacos with Avocado Crema
Juicy grilled vegetables, soft corn tortillas, and a creamy avocado-based sauce come together for a taste of Mexico.
By Daniel
● Time to make: 40 Min
• Serves: 2
Ingredients / Shopping list:
Easy way to cook Mexican Grilled Vegetable Tacos with Avocado Crema
- In a bowl, combine zucchini, bell peppers, and onions. Drizzle with vegetable oil, season with salt, and toss
to coat. - Heat a grill pan or skillet over medium heat. Add the vegetable mixture and cook for 5-7 minutes per side
until tender-crisp. Remove from heat and set aside. - In a food processor or mixing bowl, combine avocados, sour cream (or Greek yogurt), mayonnaise, and lime juice. Mix well until smooth. Season with salt and adjust for taste. Let sit for 5 minutes to allow flavors to meld.
- Place corn tortillas in a dry skillet or griddle over medium heat for about 10 seconds on each side to warm
them up. Be careful not to burn them. - Place a warm tortilla on a plate. Add grilled vegetables, avocado crema, and any optional toppings like
cabbage slaw or pickled onions. Repeat until all tortillas are assembled.
Pro version
- Add grilled shrimp or chicken for extra protein.
- Substitute zucchini for roasted sweet potatoes or eggplant for variety.
Tips / Plating:
- Arrange tacos on a plate with a side of avocado crema drizzled over the top for extra richness.
- These tacos are perfect for a casual gathering or as a light meal. Pair with Mexican beer, tequila,
or a fresh margarita. - Chips, salsa, or guacamole for a complete Mexico-inspired meal.
- Fresh cilantro, sliced green onions, and a sprinkle of paprika.
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