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Grilled Vegetable Tacos with Avocado Cream
Grilled Vegetable Tacos with Avocado Cream

Grilled Vegetable Tacos with Avocado Cream
A vibrant and nutritious vegetarian dinner featuring grilled red peppers, zucchini, and a creamy avocado sauce.
Grilled Vegetable Tacos with Avocado Cream

This meal provides a balanced intake of carbohydrates, proteins, and healthy fats, supporting energy levels and muscle maintenance.

Ingredients:
1
Servings
  • 2
    item
     red pepper
  • 300
    g
     zucchini
  • 1
    item
     avocado
  • 4
    item
     corn tortilla
  • 2
    tbsp
     olive oil
  • 1
    item
     lime
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Grilled Vegetable Tacos with Avocado Cream
Instructions:
  1. Preheat a grill or grill pan over medium-high heat.
  2. Slice the red peppers and zucchini into strips.
  3. In a bowl, toss the vegetables with olive oil, cumin, coriander, salt, and black pepper.
  4. Grill the vegetables for about 5-7 minutes until tender and slightly charred.
  5. While the vegetables are grilling, mash the avocado in a bowl and mix with lime juice to make a creamy sauce.
  6. Warm the corn tortillas on the grill for about 30 seconds on each side.
  7. Assemble the tacos by placing grilled vegetables on each tortilla and topping with avocado cream.
  8. Serve immediately.
Nutrition Per Serving 865 g Per 100g
Energy 806 kcal 93 kcal
Protein 10 g 1.2 g
Fibre 20 g 2.3 g
Salt 2 g 0.2 g
Sugar 12 g 1.4 g
Carbohydrates 95 g 11.0 g
Fat 45 g 5.2 g
  • 2
    item
     red pepper
  • 300
    g
     zucchini
  • 1
    item
     avocado
  • 4
    item
     corn tortilla
  • 2
    tbsp
     olive oil
  • 1
    item
     lime
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat a grill or grill pan over medium-high heat.

Slice the red peppers and zucchini into strips.

In a bowl, toss the vegetables with olive oil, cumin, coriander, salt, and black pepper.

Grill the vegetables for about 5-7 minutes until tender and slightly charred.

While the vegetables are grilling, mash the avocado in a bowl and mix with lime juice to make a creamy sauce.

Warm the corn tortillas on the grill for about 30 seconds on each side.

Assemble the tacos by placing grilled vegetables on each tortilla and topping with avocado cream.

Serve immediately.

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