Ingredients

The following ingredients have 6 Servings
  • 2 small zucchini (cut lengthwise into 3/4-inch thick strips)
  • 1 small yellow squash (cut lengthwise into 3/4-inch thick strips)
  • 1 tablespoon + 2 teaspoons olive oil
  • 1 red bell pepper (seeded & quartered)
  • 1/4 red onion (peeled & cut in half through the root)
  • 6 white corn tortillas
  • 3/4 avocado (cut into 12 slices)
  • 1/4 cup minced cilantro
  • 3 tablespoons natural peanut butter
  • 3 tablespoons warm water
  • 2 tablespoons low sodium soy sauce (or tamari for gluten free)
  • 2 teaspoons rice vinegar
  • 2 teaspoons grated ginger
  • 1 teaspoon honey or agave nectar (agave for vegan)
  • 1/2 teaspoon chili garlic sauce

Instruction

  • Preheat the grill to medium-high heat. Lightly brush with vegetable oil.
  • Lay the zucchini and yellow squash strips on a baking sheet in a single layer. Brush on both sides with 1 tablespoon of the olive oil.
  • Place the red bell pepper and onion in a medium bowl. Gently toss with the remaining 2 teaspoons of olive oil.
  • Grill the vegetable until just tender, 4 to 5 minutes per side for the zucchini and yellow squash, 3 minutes per side for the onion and 2 minutes per side for the red bell pepper.
  • Cut the zucchini, yellow squash and red pepper into ½-inch chunks. Cut off the root ends of the onions and cut the layers in half.
  • Place all of the vegetables in a large bowl and toss with 3 tablespoons of the peanut sauce.
  • Wrap the corn tortillas in a paper towel and microwave on HIGH for 30 seconds to soften the tortillas.
  • Using 1 tortilla per taco (use an extra if you're worried about them falling apart), divide the vegetables evenly between the tacos and top each with 2 teaspoons of peanut sauce, 2 slices of avocado and a sprinkle of cilantro.