Name: California Grilled Veggie Tacos with Avocado-Lime Crema
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 small corn tortillas; 1 medium zucchini, sliced into 1/4-inch rounds; 1 red bell pepper, cut into strips; 1 small red onion, cut into wedges; 1 ear corn, kernels sliced off (or 3/4 cup frozen corn, thawed); 1 cup canned black beans, drained and rinsed; 2 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 cup Greek yogurt (or plant-based yogurt for vegan); 1 ripe avocado; 2 tbsp lime juice (plus extra lime wedges for serving); 1/4 cup fresh cilantro leaves, chopped; 1/4 cup crumbled queso fresco (or vegan cheese, optional)

California Grilled Veggie Tacos with Avocado-Lime Crema

miradu

These California-inspired grilled veggie tacos celebrate the fresh, sunny produce of late summer. Zucchini, red peppers, onions, and sweet corn get a smoky char, while black beans add hearty protein. The creamy avocado-lime crema ties everything together with a tangy, herbaceous finish. These tacos are vibrant, healthy, and easy to customize—perfect for outdoor dinners or a quick weeknight meal. Enjoy the rainbow of colors and zesty flavors that make vegetarian tacos endlessly exciting!

Ingredients

Instructions

Preheat grill pan or outdoor grill over medium-high heat.
In a large bowl, toss zucchini, red bell pepper, onion, and corn with 1 tbsp olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
Grill vegetables until charred and tender, turning occasionally, 6-8 minutes. Set aside.
Warm tortillas on the grill for 30 seconds per side, until pliable and slightly charred.
Meanwhile, in a food processor or blender, combine avocado, Greek yogurt, lime juice, cilantro, and remaining 1 tbsp olive oil. Blend until smooth and creamy. Season with a pinch of salt.
Toss black beans in a small bowl with a squeeze of lime and a pinch of salt (optional: warm them in microwave or small pan).
To assemble: Layer grilled veggies and black beans in each tortilla. Drizzle generously with avocado-lime crema. Top with queso fresco (if using) and extra cilantro. Serve with lime wedges.