Name: Mexico Citys Grilled Vegetable Tacos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup Zucchini; 1 cup Red Bell Pepper; 1 cup Red Onion; 1 cup Corn (fresh or frozen); 2 tbs Olive Oil; 1 tsp Cumin; 1 tsp Chili Powder; to taste Salt; to taste Black Pepper; 8 Corn Tortillas; 1 Avocado; to taste Fresh Cilantro; 1 Lime

Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. If using frozen corn, make sure it's thawed.

Prepare the Vegetables

In a bowl, combine the chopped vegetables with olive oil, cumin, chili powder, salt, and black pepper. Toss well to coat.

Marinate the Vegetables

Preheat the grill to medium-high heat. Grill the marinated vegetables for about 10-12 minutes, turning occasionally, until they are tender and slightly charred.

Grill the Vegetables

While the vegetables are grilling, warm the corn tortillas on the grill for about 1-2 minutes on each side, or until they are pliable.

Warm the Tortillas

In each tortilla, add a generous scoop of grilled vegetables. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.

Assemble the Tacos

Serve

Zucchini

Red Bell Pepper

Red Onion

Corn (fresh or frozen)

Olive Oil

Cumin

Chili Powder

Salt

Black Pepper

Corn Tortillas

Avocado

Fresh Cilantro

Lime