Grilled Vegetable Tacos. It is summer time, so the grill is out and we are celebrating Taco Tuesday. These tasty tacos are made with grilled zucchini, red peppers, sweet mango, and fresh tomatoes and leeks. The combination is amazing when topped with Garlic Creme Sauce or Hot Peanut Sauce. These tacos are vegan, gluten free and diary free, and are ready in less than 30 minutes.
Tools of the Trade for this recipe:
George Foreman Indoor Outdoor Grill. Check out my complete review of this grill here, and take a look at all of the recipes that I have been grilling and why it makes your grilling indoors or outdoors, so much easier. This post contains affiliate links.
Recipe
Grilled Vegetable Tacos
It summer time, so the grill is out and we are celebrating Taco Tuesday. Vegan, gluten free, dairy free.
Ingredients
Tacos
- 2 zucchini, sliced lengthwise
- 1 red pepper, sliced
- 1 cup mango, chopped
- ½ cup green onions
- 2 tomatoes, chopped
- 3 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 6 corn tortillas
Garlic Cashew Sauce
- ¼ cup raw cashews
- ¼ cup water
- ¼ teaspoon sea salt
- 1 teaspoon lemon juice
- 2 cloves garlic
Hot Peanut Sauce
- ⅓ cup peanut butter
- 3 tablespoon sesame oil
- 4 cloves garlic
- 3 tablespoon coconut aminos
- 2 tablespoon hot chii sauce
- 1 teaspoon fresh ginger
- ½ teaspoon red pepper flakes
- ½ cup water
Instructions
Tacos
- Add zucchini and red pepper to baking pan and add olive oil, salt, pepper.Place on grill and spread evenly. Grill for 7 minutes, flipping when grill marks appear.After 3 minutes, add mango, and grill for 4 minutes, stirring so that pieces don't stick to grill.
- Remove all grilled items from grill and assemble tacos with zucchini, red pepper, tomato, leeks (or green onions) and mango.
Garlic Cashew Sauce
- Blend all ingredients in high speed blender.
Hot Peanut Sauce
- Blend all ingredients in high speed blender.
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