Ingredients
Scale
- 2 small zucchini (cut lengthwise into 3/4-inch thick strips)
- 1 small yellow squash (cut lengthwise into 3/4-inch thick strips)
- 1 tablespoon + 2 teaspoons olive oil
- 1 red bell pepper (seeded & quartered)
- 1/4 red onion (peeled & cut in half through the root)
- 6 white corn tortillas
- 3/4 avocado (cut into 12 slices)
- 1/4 cup minced cilantro
- 3 tablespoons natural peanut butter
- 3 tablespoons warm water
- 2 tablespoons low sodium soy sauce (or tamari for gluten free)
- 2 teaspoons rice vinegar
- 2 teaspoons grated ginger
- 1 teaspoon honey or agave nectar (agave for vegan)
- 1/2 teaspoon chili garlic sauce
Instructions
- Preheat your grill to medium-high heat and brush it lightly with oil.
- Slice zucchini and yellow squash into strips, then coat with olive oil.
- In a bowl, toss red bell pepper and onion with oil.
- Grill zucchini and squash for 4-5 minutes per side, onion for 3 minutes per side, and red pepper for 2 minutes per side until tender.
- Chop grilled vegetables into bite-sized pieces.
- Toss all grilled vegetables in a large bowl with peanut sauce until evenly coated.
- Warm corn tortillas in the microwave for about 30 seconds.
- Assemble tacos by placing grilled vegetables in tortillas and topping with peanut sauce, avocado slices, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 taco (120g)
- Calories: 209
- Sugar: 2g
- Sodium: 317mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg