The recipe Grilled Vegetable Tacos w/Cilantro Pesto

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Grilled Vegetable Tacos w/Cilantro Pesto recipe is a Mexican Dinner meal that takes several minutes to make. If you enjoy Mexican for Dinner, you will like Grilled Vegetable Tacos w/Cilantro Pesto!

Grilled Vegetable Tacos w/Cilantro Pesto

Grilled Vegetable Tacos w/Cilantro Pesto Recipe
Grilled Vegetable Tacos w/Cilantro Pesto

Serves 8Can substitute extra zucchini & squash for chayote, if needed.Recipe from Fine Cooking magazine

What Course Is Grilled Vegetable Tacos w/Cilantro Pesto?

Grilled Vegetable Tacos w/Cilantro Pesto is for Dinner.


How Long Does Grilled Vegetable Tacos w/Cilantro Pesto Recipe Take To Prepare?

Grilled Vegetable Tacos w/Cilantro Pesto takes several minutes to prepare.


How Long Does Grilled Vegetable Tacos w/Cilantro Pesto Recipe Take To Cook?

Grilled Vegetable Tacos w/Cilantro Pesto takes several minutes to cook.


How Many Servings Does Grilled Vegetable Tacos w/Cilantro Pesto Recipe Make?

Grilled Vegetable Tacos w/Cilantro Pesto makes 8 servings.


What Are The Ingredients For Grilled Vegetable Tacos w/Cilantro Pesto Recipe?

The ingredients for Grilled Vegetable Tacos w/Cilantro Pesto are:

2 small zucchini, cut lengthwise into 1/4 inch thick slices
2 small yellow squash, cut lengthwise into 1/4 inch thick slices
2 medium chayote, peeled, seeded, and sliced into 1/4 inch thick slices
3 T sunflower or vegetable oil
1 t minced garlic
1 serrano chile, minced
Kosher salt & fresh ground black pepper

8 six inch round corn tortillas
1 cup packed coarsely chopped fresh cilantro
1/2 cup sunflower or vegetable oil
2 T toasted pine nuts
1 med clove garlic
1/2 t kosher salt


How Do I Make Grilled Vegetable Tacos w/Cilantro Pesto?

Here is how you make Grilled Vegetable Tacos w/Cilantro Pesto:

Grill Veggies: Prepare a medium-high gas grill or charcoal grill fire.In lg bowl, combine zucchini, squash, & chayote. Add oil (3 T), garlic (1 t, minced), serrano, 1 t salt & 1 t. pepper. Toss gently to coat. Grill, covered, until the veggies become tender and have grill marks on both sides (2-3 mins per side). The chayote will become soft, but not limp, like the zucchini & squash.Let veggies cool slightly then slice crosswise into thin strips. Season to taste w/more salt & pepper.Make Cilantro pesto:Combine last 5 ingredients in the list in a blender & puree until smooth. Set aside or refrigerate in an air tight container for up to 3 days.Assemble tacos:Spoon some of the veggie mixture on top of each tortilla & top w/a drizzle of the pesto and some crumbled cheese and chopped cilantro.Number of Servings: 8Recipe submitted by SparkPeople user MUNCHLY.


What's The Nutritional Info For Grilled Vegetable Tacos w/Cilantro Pesto?

The nutritional information for Grilled Vegetable Tacos w/Cilantro Pesto is:

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.3
  • Total Fat: 21.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 14.6 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.7 g

What Type Of Cuisine Is Grilled Vegetable Tacos w/Cilantro Pesto?

Grilled Vegetable Tacos w/Cilantro Pesto is Mexican cuisine.


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