Zucchini and the Mexican squash called chayote make up the vegetarian filling for these soft tacos. If you can’t find chayote, substitute additional zucchini and yellow squash.
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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 minutes per side. The chayote will soften but won’t become limp like the zucchini and squash.
Let the vegetables cool slightly and then slice crosswise into thin strips. Season to taste with more salt and pepper.
We've been using fine cooking for over a year now, and I have to say, this is one of my favorite recipes. We were so skeptical at first, like others thinking it wouldn't be flavorful, too bland, boring. Let me tell you that it is soooo good and the other great part- easy to make! We got our Chayote from Papa Joes here in Michigan which is similar to Whole Foods. We only got one and it was enough. The cilantro pesto is just great with the mixed veggies and throw in the flavor of the queso cheese... divine. It is now part of our go-to meals. Enjoy!
This recipe is terrific. It is deceptively delicious. It is usually a pain to find chayote, so I just use the squashes. It is great for when there seems to be an endless supply of summer squash. You wouldn't think it would be as delicious as it is.
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