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    Home » Recipes » Dinners

    Grilled Squash Vegetarian Tacos

    Published: May 12, 2017 · Modified: Jun 28, 2023 by Candi Elm · This post may contain affiliate links

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    These Grilled Squash Vegetarian Tacos are a delightful combination of smoky grilled vegetables, aromatic spices, and the freshness of lime and cilantro.

    They are not only visually appealing but also pack a punch of nutrition, making them a fantastic choice for a healthy and satisfying meal in under 20 minutes. Don’t forget the grilled veggies as a side dish or to add to your tacos.

    Why you will love this recipe

    Whether you’re a vegetarian, vegan, or simply looking to explore the world of plant-based cuisine, these tacos are a definite winner that will leave you craving for more.

    These Grilled Squash Tacos are sure to satisfy your taste buds while providing a wholesome dining experience. Make this recipe in under 20 minutes.

    Ingredients

    • Chipotle Chili with Adobo Sauce or just seeded chipotle chili
    • Cumin
    • dried Mexican oregano
    • Garlic
    • Sugar
    • Roma Tomatoes 
    • Apple Cider Vinegar
    • Ground Pepper
    • Salt to taste
    • Italian or Yellow Squash Sliced
    • Corn Tortillas (blue corn if possible for looks)
    • jack cheese
    • Taco Sauce Mild Optional
    • Arugula
    • Lime Juice and Avocado optional, for topping

    Instructions

    • Blend chipotle chili in sauce, cumin, oregano, garlic, sugar, peeled Roma Tomatoes, Apple Cider Vinegar, pepper, and salt
    • Heat saute pan and carefully pour in adobo. Heat until hot.
    • Prepare Squash by slicing. Rub adobo sauce on squash and grill in a cast iron skillet until soft and browned.
    • Assemble tacos with cheese and top with adobo grilled squash in a single layer. Top with more cheese and add more adobo and a quick squeeze of lime juice, avocado, and arugula.

    Expert Tips

    1. Squash Varieties: While this recipe calls for yellow squash and zucchini, feel free to experiment with different varieties of summer squash, such as pattypan or crookneck squash. Each type brings a slightly different flavor and texture to the dish, adding to the overall culinary experience.
    2. Grilling Alternatives: If you don’t have access to a grill, you can achieve similar results by using a grill pan or even roasting the vegetables in the oven. Simply toss the seasoned vegetables in olive oil and roast them at 425°F (220°C) for about 20-25 minutes, or until they are tender and nicely browned.
    3. Tortilla Options: While corn tortillas are traditionally used for tacos, you can also opt for flour tortillas or even lettuce cups for a low-carb alternative. Choose the type of tortilla that suits your dietary preferences and personal taste.
    4. Leftover Ideas: If you have any leftover grilled squash and vegetables, don’t let them go to waste. They can be repurposed in various ways, such as adding them to salads, stuffing them into quesadillas or wraps, or even blending them into a flavorful soup or dip.

    FAQ’s

    Can I use flour tortillas instead of corn tortillas?

    Yes, While corn tortillas are traditionally used for tacos, you can use flour tortillas as an alternative if you prefer their taste or texture. Additionally, lettuce cups can be used as a low-carb option for a lighter twist.

    Can I use other types of squash besides yellow squash?

    Yes, While this recipe calls for yellow squash, you can experiment with different varieties of summer squash such as pattypan or crookneck squash. Each type will bring its own unique flavor and texture to the tacos.

    Can I customize the toppings for these tacos?

    Yes, Toppings can be customized according to your preferences. Consider adding diced tomatoes, shredded cheese (vegan or dairy-based), or pickled onions. Get creative and enjoy experimenting with various toppings!

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    If you loved this recipe and made it, please give it a ⭐⭐⭐⭐⭐ review! Leave me a comment about your experience with this recipe. You can also pin it to Pinterest or share it on Facebook.

    Recipe

    Grilled Squash Vegetarian Tacos

    Grilled Squash Vegetarian Tacos

    These Grilled Squash Vegetarian Tacos have all the flavor and texture of the southwest.
    5 from 1 vote
    Print SaveSaved! Pin Rate
    Course: Main
    Cuisine: Southwest
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 Servings
    Calories: 287kcal
    Author: Candi Elm

    Ingredients  

    • 1 can Chipotle Chili with Adobo Sauce or just seeded chipotle chili
    • 1 Tablespoon cumin
    • 1 Tablespoon dried Mexican oregano
    • 5 cloves of Garlic
    • 2 Tablespoons sugar
    • 2 Roma Tomatoes Pan roasted and carefully broiled until skin blisters, then peeled.
    • 1/2 cup Apple Cider Vinegar
    • Ground Pepper
    • Salt to taste
    • 2 Italian or Yellow Squash Sliced
    • 6 Corn Tortillas (blue corn if possible for looks)
    • 8 ounces of grated jack cheese
    • La Victoria GreenTaco Sauce Mild Optional
    • 4 oz of Arugula
    • 1 Tablespoon Oil
    • Lime Juice and Avocado optional, for topping
    • La Victoria Green Taco Sauce Optional or your favorite brand

    Instructions

    • In a blender place chipotle chili in sauce, cumin, oregano, garlic, sugar, peeled Roma Tomatoes, Apple Cider Vinegar, pepper, salt and blend.
    • Heat medium saute pan and carefully pour in adobo. Heat until hot.
    • Prepare Squash by slicing. Rub adobo sauce on squash and grill in cast iron skillet until soft and browned.
    • Assemble tacos with a thin layer of cheese on each tortilla and top with adobo grilled squash in a single layer. Top with more cheese. Heat in a skillet over high heat with a little oil. Add more adobo and a quick squeeze of lime juice, avocado, and arugula.
    • Enjoy with your favorite Sauce.

    Notes

     
    1. Squash Varieties: While this recipe calls for yellow squash and zucchini, feel free to experiment with different varieties of summer squash, such as pattypan or crookneck squash. Each type brings a slightly different flavor and texture to the dish, adding to the overall culinary experience.
    2. Grilling Alternatives: If you don’t have access to a grill, you can achieve similar results by using a grill pan or even roasting the vegetables in the oven. Simply toss the seasoned vegetables in olive oil and roast them at 425°F (220°C) for about 20-25 minutes, or until they are tender and nicely browned.
    3. Tortilla Options: While corn tortillas are traditionally used for tacos, you can also opt for flour tortillas or even lettuce cups for a low-carb alternative. Choose the type of tortilla that suits your dietary preferences and personal taste.
    4. Leftover Ideas: If you have any leftover grilled squash and vegetables, don’t let them go to waste. They can be repurposed in various ways, such as adding them to salads, stuffing them into quesadillas or wraps, or even blending them into a flavorful soup or dip.
    5. Use your favorite tortillas here – corn is used in the nutrition calculation.

    Nutrition

    Serving: 1g | Calories: 287kcal | Carbohydrates: 27g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 670mg | Potassium: 422mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2720IU | Vitamin C: 18mg | Calcium: 373mg | Iron: 3mg
    Tried this recipe?Mention @candilandblogs or tag #adayincandiland!

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    About Candi Elm

    Candi Elm is the recipe developer and food photographer at A Day In Candiland where she has been sharing Encouragement, Recipes, and Afternoon Tea Ideas since 2012. Candi currently lives in Southern California with her family and enjoying life to the fullest.

    Reader Interactions

    Comments

      5 from 1 vote

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      Recipe Rating




    1. Amy Katz from Veggies Save The Day says

      May 14, 2017 at 8:54 pm

      Candi, these tacos look so delicious! I never would have thought to fill tacos with grilled squash, but it totally works!

      Reply
    2. ~ CARMEN ~ says

      May 15, 2017 at 9:52 am

      5 stars
      Yum, I love vegetarian recipes! I rarely roast my squash but that sounds like an amazing idea! :]

      Reply

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