Grilled Vegetable Tacos with Cilantro Pesto

Serves 8

To learn more, read:
Small Plates, Mexican Style
by Sue Torres
from Fine Cooking
Issue 94
Last Edit Date: 8/9/2011 11:15:24 AM

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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For the grilled vegetables:

2 small zucchini, cut lengthwise into 1/4-inch-thick slices
2 small yellow squash, cut lengthwise into 1/4-inch-thick slices
2 medium chayote, peeled, seeded, and sliced into 1/4-inch-thick slices
3 Tbs. sunflower or vegetable oil
1 tsp. minced garlic
1 serrano chile, minced
Kosher salt and freshly ground black pepper

For assembling the tacos:

Eight 6-inch corn tortillas, warmed
1 recipe Cilantro Pesto
3/4 cup crumbled queso fresco cheese or feta (optional)
Coarsely chopped fresh cilantro (optional)

Grill the vegetables:

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.

Assemble the tacos:

Spoon some of the vegetable mixture on top of each tortilla and top with a drizzle of the pesto and some crumbled cheese and chopped cilantro (if using). The filling can be warm or at room temperature.

Serving Suggestions

Start the meal off with Chunky Guacamole or Roasted Tomato Salsa and Tortilla Chips and serve Mexican Tomato Rice & Beans on the side.

nutrition information (per serving):
Calories (kcal): 290; Fat (g): 23; Fat Calories (kcal): 200; Saturated Fat (g): 3.5; Protein (g): 6; Monounsaturated Fat (g): 5; Carbohydrates (g): 18; Polyunsaturated Fat (g): 14; Sodium (mg): 260; Cholesterol (mg): 5; Fiber (g): 3;

Photo: Scott Phillips

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by kiyyum, 3/11/2013"Deceptively delicious" is the correct thing to say about this. I've had bad luck with new recipes lately and actually told my boyfriend to go grab himself something else to eat while I was cooking this up... but he stayed to have some. Six tacos later he said I can cook veggie meals everyday if it's this good. I had never had chayote before, but WOW it was so tasty. And the cilantro pesto was out of this world. Give this recipe a try -- it is quick, easy, and amazing!

by emmiejane, 5/8/2010This 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.