Grilled Vegetable Tacos

High-heat seared vegetables that retain their crunch. Smoky paprika and lime acidity cut through the natural sweetness of corn and peppers.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 589
• Protein: 11 g
• Carbs: 76 g
• Fat: 25 g

Ingredients

• 8 pc Soft tortilla (for filling), made from corn ( warmed )
• 1 pc Red bell pepper ( sliced into strips )
• 1 pc Green bell pepper ( sliced into strips )
• 1 pc Red onion ( thinly sliced )
• 1 pc Zucchini ( cut into sticks )
• 150 g Corn ( drained )
• 1 pc Persea americana Mill. ( sliced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 tsp Cumin ground
• 1 pc Hot chili pepper optional ( finely chopped )
• 1 pc Lime juice ( juiced )
• 10 g Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 tsp Mexican chili powder

Instructions

1. Vegetable cutting

   Slice the peppers and red onion into thin, even strips. Cut the zucchini into sticks. Finely mince the chili pepper, removing the seeds if you prefer less heat.

2. High-heat searing

   Heat the olive oil in a large skillet. When it smokes slightly, add the vegetables. Let them brown without stirring too much to achieve a light roasting. The vegetables should remain firm to the bite.

3. Seasoning and deglazing

   Add the corn, cumin, smoked paprika, and chili powder. Season with salt. Pour in the lime juice: it should evaporate instantly, coating the vegetables in an acidic glaze.

4. Assembly

   Warm the tortillas for a few seconds in a dry skillet to soften them. Generously fill with vegetables, add avocado slices, and sprinkle with chopped fresh cilantro.

Chef's tips

• Do not overcrowd the pan: if vegetables pile up, they will boil instead of searing.
• Add the avocado at the very last second to prevent oxidation.

Storage

Store the vegetable filling separately in an airtight container in the fridge for 48h. Reheat in a hot pan.