Grilled Vegetable Tacos with Avocado Pesto Guacamole
If you thought pesto was just for pasta, I’m here to convince you otherwise! Try my delicious, easy recipe for a fun new vegetarian twist to share with friends on Taco Tuesday or as a lighter meal during the holidays.
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.
Pesto Guacamole:
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.
Assemble tacos:
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.
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.