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.
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.
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I have made this recipe many times, winter and summer. The flavors are wonderful. Chayote is a really great addition if you can find it. Friends and family are alway so happy with this recipe.
Agree with other reviews - this surprised us with how good it was! Kids enjoyed too and an easy weeknight creation. Kudos FC!
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