Grilled Vegetable Tacos with Avocado Pesto Guacamole
This post is sponsored by Barilla
If you thought pesto was just for pasta, I’m here to convince you otherwise! Try my delicious, easy recipe for Grilled Vegetable Tacos with Avocado Pesto Guacamole for a fun new vegetarian twist to share with friends on Taco Tuesday or as a lighter meal during the holidays.
This deliciously fresh veggie taco recipe is the perfect antidote to cold weather blues. Charred corn tortillas are loaded with bright green zucchini and yellow summer squash fresh off the grill and topped with a pesto guacamole that is simply amazeballs.
Even better? The whole meal takes less than 30 minutes to get on the table, meaning you can have this fresh and yummy meal on even the most hectic of weeknights.
About This Recipe
Letting go of summer is never easy to do, despite all the fun and festivities that come with the cooler months. I get especially cranky when we roll back the clocks and it gets dark before the workday is even over. However, this recipe uses ingredients that remind me of warmer days so is a nice way to break up the winter cuisine.
Since all the cooking is done on the grill or griddle pan, cleanup is a snap. And since these zucchini tacos are loaded with nothing but dazzling veggies, they’re a feast for my mouth, eyes AND health!
But we haven’t even touched on the best part yet – my savory avocado pesto guacamole! Creamy avocado meshes beautifully with Barilla’s Rustic Basil Pesto and salty crumbled queso for a fresh take on everyone’s favorite dip.
Craving a bit of heat? Try making the pesto guac using my zippy cilantro pesto or serve tacos with slices of serrano!
Barilla Rustic Basil Pesto delivers a burst of Italian flavor to a wide range of dishes including pasta, pizza, sandwiches, fish, chicken, vegetables, and EVEN TACOS! I love that I can get so much flavor from a single jar – a little bit goes a long way!
Many shoppers are uncertain how to use pesto, so I made this pesto guacamole to showcase how this delightful condiment can be used in different ways. And that’s just the beginning!
Thin it out with some olive oil to use as a bread dip; brush it on your favorite meats or fish for an instant hit of flavor; dollop some in the middle of plain hummus for a burst of color; spread it on your leftover turkey sandwiches with a bit of mayo for a break from all the Thanksgiving flavors – pesto is a true kitchen workhorse.
So, do yourself a favor and grab a jar of Barilla pesto next time you’re at the supermarket – you won’t regret it! My family loves this zesty pesto guacamole recipe, both as a dip and especially for refreshing all of our holiday leftovers.
How to Make
Preheat a grill or griddle pan on medium-high heat.
In a large bowl, combine the zucchini and squash. Add the oil, garlic, serrano or jalapeño, salt, and pepper and toss gently to coat. Grill, until the vegetables become tender and have grill marks on both sides, 2 to 3 minutes per side.
Let the vegetables cool slightly and then slice lengthwise into thin strips. Season to taste with more salt and pepper.
Make Pesto Guac
Cut the avocados in half, then twist to remove the pit. Scoop out the pulp. Place in a medium-size bowl and mash the avocado with a fork so that the mixture is a bit chunky.
Add the pesto and salt. Sprinkle the lime juice over all the ingredients and give everything a good stir, but don’t overdo it – guacamole is best when it has some texture.
Place grilled veggies on top of each tortilla and top with avocado guacamole pesto, a drizzle of additional pesto, some crumbled cheese, and micro greens or cilantro. The filling can be warm or at room temperature.
These grilled vegetable tacos are great as a standalone, but there are some options here.
- Use the pesto guacamole as a starter with tortilla chips, and serve the tacos with your favorite salsa plus some Mexican rice and refried beans on the side. Perfect as an appetizer during the holidays.
- Feel free to add your favorite grilled meats to the mix – perhaps some grilled pesto shrimp or chicken breast?
- The guac can also be smeared on a lightly toasted bollilo. Layer the grilled vegetables on top for a vegetarian torta.
No matter how you serve these tasty grilled zucchini tacos and avocado pesto guacamole, one thing is certain – your mouth is going to do a happy dance!
Frequently Asked Questions
You sure can! Grilled zucchini and summer squash will last in the fridge for up to five days. It’s also great for parties – the veggies can stay at room temperature for hours without risk of illness.
That’s a little trickier than the veggies, but it can still be done. To make sure the avocado doesn’t oxidize and turn brown, be sure to cover any leftovers with a layer of oil to prevent the air from getting through. Stored this way, pesto guacamole can last for up to three days in the fridge.
There are so many options for cooking with this magical sauce! Add it to salad dressings, stir it into chicken or tuna salads, brush it onto meats – the options are endless. Like guacamole, though, you’ll want to cover any leftovers with oil to prevent oxidation.
These pretty little gems are a great substitute for all you cilantro haters, and they’re just baby versions of lettuce!
More Mexican Vegetarian Entrees:
- Grilled Veggie Burrito Bowls with Hatch Green Chile Rice
- Spicy Cilantro Pesto Pasta
- Chiles Rellenos
- Stacked Enchiladas Rojas
If you tried this yummy recipe for Grilled Vegetable Tacos with Avocado Pesto Guacamole, please be sure to rate and review it below!
Grilled Vegetable Tacos with Avocado Pesto Guacamole
- 2 small zucchinis, cut lengthwise into 1/4-inch-thick slices
- 2 small yellow squash, cut lengthwise into 1/4-inch-thick slices
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 serrano or jalapeño, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Barilla Rustic Basil Pesto
- 2 large avocados
- salt to taste
- 1 teaspoon fresh lime juice
- 8 corn tortillas, warmed
- Guacamole pesto
- 3/4 cup queso fresco or feta (optional) , crumbled
- fresh micro greens or cilantro (optional)
- Serrano slices
- Preheat a grill or griddle pan on medium-high heat.
- In a large bowl, combine the zucchini and squash. Add the oil, garlic, serrano or jalapeño, salt, and pepper and toss gently to coat. Grill, until the vegetables become tender and have grill marks on both sides, 2 to 3 minutes per side.
- Let the vegetables cool slightly and then slice lengthwise into thin strips. Season to taste with more salt and pepper.
- Cut the avocados in half. Twist to remove the pit. Scoop out the pulp. Place in a medium-size bowl and mash the avocado with a fork so that the mixture is a bit chunky.
- Add the pesto and salt. Sprinkle the lime juice over all the ingredients and give everything a good stir, but don't overdo it.
- Place grilled veggies on top of each tortilla and top with guacamole pesto, a drizzle of additional pesto, some crumbled cheese, and micro greens or cilantro and serrano slices (if using). The filling can be warm or at room temperature.
- For a spicy pesto try this recipe.
- Grilled zucchini and summer squash will last in the fridge for up to five days. It’s also great for parties – the veggies can stay at room temperature for hours.
- Leftover guacamole (and leftover pesto) should be flattened in their respective containers and covered with a layer of oil to prevent oxidization. For best results, use within 3 days.
Photography: Jenna Sparks
One Comment on “Grilled Vegetable Tacos with Avocado Pesto Guacamole”
Nice, easy. Fun to make your recipes. All delicious.