Grilled Vegetable Tacos with Avocado Pesto Guacamole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled zucchini and squash tacos topped with fresh avocado pesto and queso fresco for a light, vegetarian meal. These are an easy, fun option for taco night or a lighter holiday dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 small zucchinis (cut lengthwise into 1/4-inch-thick slices)
- 2 small yellow squash (cut lengthwise into 1/4-inch-thick slices)
- 3 tablespoons olive oil
- 1 tablespoon garlic (minced)
- 1 serrano or jalapeño (minced)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Barilla Rustic Basil Pesto
- 2 large avocados
- salt to taste
- 1 teaspoon fresh lime juice
- 8 corn tortillas (warmed)
- Guacamole pesto
- 3/4 cup queso fresco or feta (optional) (crumbled)
- fresh micro greens or cilantro (optional)
- Serrano slices
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 845mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 819mg
- Calcium
- 102mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.