Two Peas & Their Pod · by Maria Lichty★ 5.0 (1)
Grilled Avocado and Vegetable Tacos
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 11%
CARBS 29G40% OF CAL
7G FIBER0G ADDED5G INTRINSIC17G OTHER5G TOTAL SUGAR
FAT 18G57% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian tacos filled with grilled zucchini, squash, bell peppers, and avocado with queso fresco. Fresh and light, perfect for summer grilling.
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View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium zucchini (cut into 1/4-inch-thick slices)
- 1 medium yellow squash (cut into 1/4-inch-thick slices)
- 1 red bell pepper (thinly sliced)
- 1 yellow pepper (thinly sliced)
- 1 small red onion (thinly sliced)
- 2 tablespoons olive oil (plus extra for brushing avocados)
- 1 tablespoon fresh lime juice
- 2 tablespoons Old El Paso Taco Seasoning
- 2 ripe avocados
- Salt and black pepper (to taste)
- 6 Old El Paso Stand 'n Stuff Soft Flour Tortillas
- 1/4 cup roughly chopped cilantro
- 1/3 cup cotija or queso fresco cheese
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 11%
CARBS 29G40% OF CAL
7G FIBER0G ADDED5G INTRINSIC17G OTHER5G TOTAL SUGAR
FAT 18G57% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 595mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 623mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 595MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.