Grilled Vegetable Tacos

Grilled Vegetable Tacos

For a delightful twist on a taco dish, try Grilled Vegetable Tacos, filled with a colourful blend of red, yellow and green peppers, mushrooms, red onion, zucchini and aubergine.

These veggies are seasoned with a mix of coriander, cumin, smoked paprika, chili powder, then grilled to perfection.

Assembled on corn tortillas these tacos promise a burst of fresh flavours and textures, coming together in a vibrant, satisfying dish.

This is a great meat free lunch, dinner or snack using lots of chargrilled vegetables.

To find out more about Mazola Corn Oil please visit our Product page.

Best made with
Corn Oil

Ingredients

1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
2 red onions, skinned and quartered
15 mushrooms, quartered
2 fresh corn cobbettes, sliced to 1cm thick
2 courgettes, sliced
1 aubergine, cubed
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground smoked paprika
2 tsp ground chilli powder
Salt and pepper to taste
5 tbsp Mazola Corn Oil
12 corn tortillas
30g fresh coriander to serve
1 lime for serving
Sour cream, salsa and guacamole to serve

Grilled Vegetable Tacos

For a delightful twist on a taco dish, try Grilled Vegetable Tacos, filled with a colourful blend of red, yellow and green peppers, mushrooms, red onion, zucchini and aubergine.

These veggies are seasoned with a mix of coriander, cumin, smoked paprika, chili powder, then grilled to perfection.

Assembled on corn tortillas these tacos promise a burst of fresh flavours and textures, coming together in a vibrant, satisfying dish.

This is a great meat-free lunch, dinner or snack using lots of chargrilled vegetables.

To find out more about Mazola Corn Oil please visit our Product page.

Step 1

Heat a griddle pan until very hot.

Step 2

Add all of the chopped vegetables into a bowl and sprinkle over the spices, salt, pepper and Mazola Corn Oil – mix well to ensure all of the vegetables are coated.

Step 3

Cook the vegetables in batches in the griddle pan, until they are softening and become slightly charred.

Step 4

Remove the cooked vegetables and warm your tortillas in the griddle pan.

Step 5

Fill your tortillas with the grilled vegetables and add a good squeeze of lime and a handful of coriander to each. Serve with sour cream, salsa and guacamole.

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