Summer is here and these Grilled Portabella, Zucchini, and Corn Tacos are the perfect meatless meal to enjoy outdoors.
With warmer weather here, I can't wait to get out and grill. One of my favorite quick and easy grilled meals is veggie tacos using whatever veggies I happen to have at home. Since I am obsessed with grilled corn, I almost try to include it as one of the veggies and then just add a simple spice rib to everything and dinner is done! Topped with some queso fresco, avocado, cilantro, and your favorite salsa - it's a simple, delicious, and healthy meal you will love.
Grilled Portabella, Zucchini, and Corn Tacos
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- 2 U ears corn
- 4 U portabella mushrooms
- 1 U zucchini, cut in log planks
- 1 U red onion, sliced
- 1 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp. oregano
- 1/2 tsp. black pepper
- 1/2 tsp salt
- Salt and pepper
- 8 U corn tortillas
Preheat your grill on medium high. Mix together the cumin, chili powder, paprika, oregano, salt, and pepper.
Brush the mushrooms, zucchini, and onion slices with olive oil. Sprinkle the spice mixture on the corn, mushrooms, and zucchini. Wrap each piece of corn in one layer of aluminum foil. Grill for about 5 minutes each “side” – rotating corn 4 times during grilling. After ten minutes, place the zucchini, mushrooms, and onions on the grill. Flip the mushrooms, zucchini, and onions after 5 minutes.
Remove the vegetables and roughly chop them. Cut the corn off the cobs. If desired (highly recommended) warm the tortillas on the grill. Assemble the tacos, adding your favorite salsa and other yummy topping like avocado, queso fresco, cilantro, or sour crea,
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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