Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grilled Vegetable Tacos with Cilantro Pesto

Scott Phillips

Servings: 8

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.


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)

Nutritional Information

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


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.

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


Rate or Review

Reviews (6 reviews)

  • ogindeng | 01/30/2020


  • jfrey | 12/02/2019

    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.

  • CJMason | 10/02/2019

    Agree with other reviews - this surprised us with how good it was! Kids enjoyed too and an easy weeknight creation. Kudos FC!

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.