fbpx

Stovetop-Grilled Vegetable Tacos

Jump to Recipe Print Recipe

 

Stovetop-Grilled Vegetable Tacos

A delicious alternative for your favorite meal
No ratings yet
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course

Equipment

  • Cast iron skillet / Grill
  • Lemon juicer
  • Serving Platter
  • mixing bowl
  • serving bowl
  • knife

Ingredients
  

  • 1 whole red pepper
  • 2 whole corn on the cob
  • ½ red onion sliced
  • 2 zucchini sliced into quarters
  • 8 oz baby portobello mushrooms
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1½ tsp paprika
  • 1 tsp chili powder
  • 1 tsp dry cilantro
  • ¼ tsp pepper
  • ½ tsp salt
  • 3 tbsp olive oil
  • corn tortillas

Pico de Gallo

  • 1-2 avocados
  • 1½ lbs roma tomatoes , chopped 1 pint of cherry tomatoes
  • 1 medium jalapeño or serrano pepper ribs and seeds removed , finely chopped (OPTIONAL)
  • ½ cup cilantro finely chopped
  • ½ red or white onion finely chopped
  • 3-4 limes halved & juiced
  • salt and pepper to taste

Instructions
 

  • Preheat cast iron skillet/grill to medium/high heat. Get vegetables prepared for cooking. Slice up red onion, zucchini, mushrooms and red pepper. Leave corn on the cob whole.
  • Put chopped vegetables in a bowl and set aside.
  • In another bowl, mix together garlic powder, cumin, paprika, chili powder, dry cilantro, salt, and pepper.
  • Add 2 tbsp of olive oil along with 1 ½ tbsp of the seasoning mixture to the chopped vegetable bowl. Stir until all vegetables are coated with seasoning.
  • Add olive oil and remaining seasoning to the cobs of corn.
  • Skillet fry or grill vegetables until slightly charred and cooked through for 10-15 minutes, turning to make sure they are cooked on all sides.
  • When the vegetables are done, take off heat and let cool. Once cooled: remove the corn from the cob.
  • In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste and add more salt and pepper if needed.
  • For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.
  • Assembly time ! Add a little bit of everything onto a corn tortilla and top with pico de gallo. Enjoy 🙂
Keyword corn, red pepper, tacos, vegetable, zucchini
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The Good Life