Grilled Farmers Market Veggie Tacos with Guacamole

This recipe originally appears here, we modified it a bit >>

PREP: 20 m

COOK: 08 m

SERV: 4 servings

TOTAL CALORIES: 282

This is the perfect taco to make after a farmer’s market excursion. With zucchini, summer (yellow) squash and portabella mushroom cups, this taco is fresh and healthful. Add micro greens and vegan cheese to garnish this dish.

Ingredients

•  1 medium zucchini
•  1 medium raw summer squash
•  1 Portabella Mushroom Caps
•  1 tbsp Olive Oil
•  3/4 tsp Ground Cumin
•  1/4 tsp Sea Salt
•  2 tsp lime juice
•  4 6 Inch Gluten free Tortilla
•  3/4 cup Guacamole
•  1/4 cup Organic Microgreens or cilantro
•  Vegan cheese as garnish

Directions

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

2. Slice zucchini, yellow squash, and portabella into thin lengthwise slices. Lightly brush the vegetables with Olive oil and sprinkle the cumin and salt. 3. Grill the veggies until rich grill marks form, about 8 total minutes. Sprinkle or lightly brush with the lime juice. Adjust seasoning. 4. Lightly grill the Gluten-free Tortilla before filling, if desired. 5. Top each tortilla with the guacamole, veggies, and microgreens (or small fresh cilantro sprigs), and serve with vegan cheese.