Prep the Vegetables:

• Preheat your cast iron skillet or stovetop grill over medium-high heat.
• Slice the bell pepper, onion, zucchini, and mushrooms.
• Place chopped vegetables in a mixing bowl.

Season the Vegetables:

• In a separate bowl, combine garlic powder, cumin, paprika, chili powder, salt, and pepper.
• Add 2 tbsp olive oil and 1½ tbsp of the seasoning mix to the bowl of vegetables.
• Toss until all the vegetables are evenly coated.

Grill the Vegetables:

• Place the seasoned vegetables into the preheated skillet or grill.
• Cook for 10–15 minutes, turning occasionally, until slightly charred and tender.
• Once done, remove from heat and let cool slightly.

Make the Pico de Gallo:

• In a serving bowl, combine chopped onion, jalapeño (if using), lime or lemon juice, and a pinch of salt. Let sit for 5 minutes.
• Add chopped tomatoes and cilantro. Stir to combine.
• Season with additional salt and pepper to taste.
• For best flavor, let marinate for 15 minutes or refrigerate for a few hours.

Assemble the Tacos:

• Warm corn tortillas as desired.
• Layer on the grilled vegetables.
• Top with pico de gallo and sliced avocado (if using).