Grilled Vegetable Tacos with Cilantro Pesto

Grilled Vegetable Tacos with Cilantro Pesto
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 2 small yellow squash, cut lengthwise into ¼-inch-thick slices
  • Coarsely chopped fresh cilantro (optional)
  • Eight 6-inch corn tortillas, warmed
  • 1 tsp. minced garlic
  • 3 Tbs. sunflower or vegetable oil
  • 2 medium chayote, peeled, seeded, and sliced into ¼-inch-thick slices
  • + 4 more ingredients
    • 2 small zucchini, cut lengthwise into ¼-inch-thick slices
    • ¾ cup crumbled queso fresco cheese or feta (optional)
    • 1 recipe Cilantro Pesto
    • 1 serrano chile, minced

Prepare a medium-high gas or charcoal grill fire. In a large bowl, combine the zucchini, yellow squash, and chayote. Add the oil, garlic, serrano, 1 tsp. salt, and 1 tsp. pepper and toss gently to coat. Grill, covered, until the vegetables become tender and have grill marks on both sides, 2 to 3 ...

View full recipe at Fine Cooking

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