Grilled Vegetable Tacos with Tomatillo Salsa
Ingredients
The vegetables
-
2 to 3
pieces
bell peppers
-
1 to 2
pieces
zucchini or summer squash
-
1 to 2
pieces
onions
-
½ to 1
lb
asparagus
-
1
pieces
eggplant
-
to taste
kosher salt
-
to taste
tbsp
extra-virgin olive oil
-
if desired
fresh lemon or vinegar
For the tomatillo salsa
-
1
lb
tomatillos
-
1 to 2
pieces
jalapeños
-
4 to 5
cloves
garlic
-
½
small onion
-
1
bunch
cilantro
-
to taste
kosher salt
For the cilantro-lime crema
-
1
cup
cilantro
-
2
tbsp
fresh lime juice
-
1
cup
sour cream
-
1
tsp
sugar
-
¼
tsp
kosher salt
For assembly
-
to taste
flour or corn tortillas
-
to taste
pickled vegetables
-
to taste
grated cheese
-
to taste
fresh lime wedges
Instructions
- Grill the vegetables until nicely charred and tender, then chop them into smaller pieces and dress with olive oil and salt.
- Prepare the tomatillo salsa by blending tomatillos, jalapeños, garlic, onion, cilantro, and salt in a food processor until smooth.
- Make the cilantro-lime crema by blending cilantro, lime juice, sour cream, sugar, and salt until smooth.
- Warm the tortillas using your preferred method.
- Assemble the tacos by filling warm tortillas with grilled vegetables, tomatillo salsa, cilantro-lime crema, and any desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
8g
Sodium
250mg
Cholesterol
20mg
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