Grilled zucchini and poblano tacos are a delightful and flavorful option for a meatless meal with a Mexican twist. These tacos combine the smoky flavors of charred zucchini and poblano peppers with a medley of vibrant spices and fresh toppings. Perfect for a cozy night in or a casual gathering with friends, these tacos are simple to make and bursting with delicious, healthy ingredients. So, fire up the grill and get ready to enjoy a delicious vegetarian feast with these Grilled Zucchini and Poblano Tacos.
**Ingredients:**
– 2 medium zucchinis, sliced lengthwise
– 2 poblano peppers
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– Salt and black pepper to taste
– 8 small corn tortillas
– Optional toppings: crumbled queso fresco, chopped cilantro, lime wedges, salsa, avocado slices
**Instructions:**
1. Preheat your grill to medium-high heat.
2. Begin by brushing the zucchini slices and poblano peppers with olive oil on both sides. This will help prevent sticking and promote even charring.
3. Season the vegetables with ground cumin, chili powder, garlic powder, salt, and black pepper. Make sure to coat them evenly for a harmonious blend of flavors.
4. Place the zucchini slices and poblano peppers on the hot grill. Grill the zucchinis for about 3-4 minutes per side until they have grill marks and are tender. The poblano peppers will take around 5-7 minutes per side, or until the skin is blistered and charred.
5. Once the zucchinis and poblanos are grilled to perfection, remove them from the grill and allow them to cool slightly before handling them.
6. While the vegetables are cooling, warm the corn tortillas on the grill for about 30 seconds on each side until they are soft and pliable.
7. To prepare the poblanos, carefully peel off the charred skin and remove the seeds. Slice the peppers into thin strips.
8. Now, it’s time to assemble the tacos! Place a few slices of grilled zucchini and poblano peppers on each tortilla.
9. Add your favorite toppings such as crumbled queso fresco, chopped cilantro, a squeeze of lime juice, salsa, and avocado slices for extra flavor and freshness.
10. Serve the Grilled Zucchini and Poblano Tacos warm and enjoy the delicious medley of flavors and textures.
These Grilled Zucchini and Poblano Tacos are a wonderful way to experience the vibrant and bold flavors of Mexican cuisine in a vegetarian-friendly dish. Whether you’re looking to add more plant-based options to your meals or simply craving a tasty taco night, this recipe is sure to satisfy. So, gather your loved ones around the table and savor the goodness of these delicious tacos.
