Grilled Squash Vegetarian Tacos

5 from 1 vote

These Grilled Squash Vegetarian Tacos have all the flavor and texture of the southwest.

Prep Time10

Cook Time10

Total Time20

Course: Main

Cuisine: Southwest

Servings: Servings

Calories: 287kcal

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

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.

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.

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.

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.

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.
Use your favorite tortillas here - corn is used in the nutrition calculation.