Grilled Avocado and Vegetable Tacos

The Story Behind These Grilled Avocado and Vegetable Tacos

It’s warming up outside, and that means our grill is heating up. I love grilling season. Cooking and eating outside is so much fun, and with a house of boys, the cleanup is nice too. If they spill, I don’t stress. It’s also warm enough for them to eat with their shirts off. I know I should be teaching manners, but outside summer eating is different. I’m fine letting them eat with their shirts off because that’s less laundry for me. I can just hose them off if needed. Caleb loves playing in the hose, so he probably spills extra on purpose. To kick off grilling season, we made these Grilled Avocado and Vegetable Tacos. They were a hit with the entire family. I love it when my boys eat their vegetables. Have you tried grilling an avocado before? If you haven’t, you need to. Grilling the avocado is so simple and brings out great flavor. The smoky char pairs perfectly with the tender vegetables and creamy cheese.

Why These Grilled Avocado and Vegetable Tacos Are a Summer Favorite

• The smoky char from the grill adds depth to the zucchini, squash, and peppers, while the avocado gets a creamy, slightly caramelized texture.
• It’s a quick weeknight meal. The vegetables grill in about 7-10 minutes, and the avocado takes even less time.
• The combination of tangy lime, savory taco seasoning, and salty cotija cheese makes every bite pop.

Key Ingredients for These Grilled Avocado and Vegetable Tacos

• Avocados: Choose avocados that are ripe but still firm to the touch. Hass avocados work well because they hold their shape on the grill. If they’re too soft, they’ll turn mushy.
• Taco seasoning: A packet of Old El Paso seasoning adds a convenient blend of spices. You can also make your own with chili powder, cumin, and garlic powder to control the salt and heat.
• Cotija or queso fresco: These salty, crumbly Mexican cheeses add a nice contrast to the creamy avocado. Feta cheese is a good substitute if you can’t find cotija.

Kitchen Tools for Grilling Vegetable Tacos

• Grill (gas or charcoal) for even heat
• Grill basket or grill pan to keep vegetables from falling through the grates
• Tongs for turning vegetables and avocado
• Basting brush for brushing oil on avocado

Tips for Grilling the Best Vegetable Tacos

Cut your zucchini, squash, and peppers into similar-sized pieces so they cook evenly. Don’t overcrowd the grill basket; leave space for the heat to circulate. If you’re using a grill pan, preheat it well before adding the vegetables. Brush the avocado halves with olive oil to prevent sticking and season with salt and pepper. Grill the avocado halves cut-side down until you see grill marks and the flesh is slightly softened. The vegetables are done when they’re tender and slightly charred, about 7-10 minutes. Taste and adjust seasoning before serving.

Expert Tips for Perfectly Grilled Avocado and Vegetables

For the best texture, choose avocados that are ripe but still firm. Overly soft avocados will fall apart on the grill. When grilling the vegetables, let them sit undisturbed for a few minutes to develop good char marks before tossing. If you’re using a charcoal grill, arrange the coals for medium-high heat and place the grill basket directly over the coals. For gas grills, preheat with the lid closed for 10 minutes. The taco seasoning can be homemade if you prefer to control the salt and spice level. Just mix chili powder, cumin, garlic powder, onion powder, and a pinch of cayenne.

Variations to Try for These Grilled Vegetable Tacos

If you want to add protein, grilled chicken or shrimp work well alongside the vegetables. For a dairy-free version, skip the cotija cheese or use a vegan alternative. You can also swap the flour tortillas for corn tortillas, which are naturally gluten-free. To turn up the heat, add a diced jalapeño to the vegetable mix or use a spicy taco seasoning. For a different flavor profile, try using feta cheese instead of cotija, or add a smoky chipotle crema.

What to Serve with Grilled Avocado and Vegetable Tacos

These tacos are great on their own, but you can load them up with extra toppings. Try a squeeze of fresh lime, a sprinkle of chopped cilantro, and a dollop of sour cream or Greek yogurt. For a bit of heat, add sliced jalapeños or a drizzle of hot sauce. On the side, serve Mexican rice, black beans, or a simple corn salad. A cold beer or a margarita makes a perfect drink pairing.

How to Store Leftover Grilled Avocado and Vegetable Tacos

Store leftover grilled vegetables and avocado separately in airtight containers in the refrigerator. The vegetables will keep for up to 2 days. The avocado will discolor slightly, but the lime juice helps slow browning. Keep the tortillas at room temperature in a sealed bag. Assemble tacos just before eating to keep the tortillas from getting soggy.

Best Ways to Reheat Grilled Vegetable Tacos

To reheat the vegetables, place them in a hot skillet over medium heat for 2-3 minutes, or return them to the grill for a minute. Warm the tortillas in a dry skillet or directly on the grill for about 30 seconds per side. The avocado is best eaten cold or at room temperature, so add it after reheating the other components. Avoid microwaving the avocado, as it will become mushy.

Frequently Asked Questions About Grilled Avocado and Vegetable Tacos