Veggie Tacos Ingredients:
3 small zucchini, sliced lengthwise
2 small yellow squash, sliced lengthwise
1 small eggplant, chopped
3-4 tbsp extra virgin olive oil
Salt and pepper, to taste
1 tsp chili powder
1 tsp cumin
Pinch of cayenne
1 avocado, pitted
Juice of 1 lime
1/2 red onion, thinly sliced
2 tbsp cilantro, chopped
1 lime, cut into wedges
8 Paleo tortillas
1. Place the zucchini, squash, & eggplant into a large bowl. Drizzle with olive oil & sprinkle with chili powder, cumin, cayenne, & one teaspoon of salt. Add pepper to taste. Toss to coat.
In a small bowl, mash the avocado with the lime juice & a dash of salt. Set aside.
2. Heat the grill to medium-high. Place the zucchini, yellow squash, & eggplant onto the grill & cook for 8-10 minutes, turning once, until slightly softened but still crispy.
3. To assemble, top each tortilla with a few pieces of squash or eggplant & red onion. Spread the avocado mixture over the vegetables & garnish with cilantro. Serve with lime wedges.