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Monday, June 14, 2010

Grilled Chili-Lime Vegetable Tacos

After the Cat Cora cooking demonstration at Macy’s, I was inspired to grill more. Not only did I make grilled guacamole, but I took Cat’s Grilled Chili-Lime Flank Steak Taco recipe and made my own vegetarian version.

Hers:

Mine:


And you know what? It was so easy! While the veggies were marinating, I grilled a pineapple for some pineapple salsa.


Just trim off the skin and cut it down the middle (no need to core it – grilling tenderizes the core). Grill each side for 2-4 minutes or until it gets a little charred.  Then set aside on a plate to cool while you grill the vegetables.


I chose to grill a few Portobello mushroom caps, zucchini, summer squash and red onion and kept the pieces larger so they’d grill evenly.


This gave us enough filling for six small tacos. Next time, I’d grill a double batch just to have the grilled veggies on hand.


The tacos were so flavorful from the marinade and were even more amazing topped with charred pineapple salsa (also a Cat Cora recipe). The pineapple was so fresh and juicy that it made for a great summer dish. Once I ran out of homemade tortilla chips, I just ate it with a spoon. Yep, it was *that* good.


Grilled Chili-Lime Vegetable Tacos with Charred Pineapple Salsa

3 portobello mushroom caps
1 small zucchini, sliced lengthwise
1 small summer squash, sliced lengthwise
1 red onion, sliced into rings
1 tsp chile powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil

Charred Pineapple Salsa

1 small pineapple, trimmed and halved
1 small red onion, diced
3 tbsp chopped cilantro
2 tbsp fresh lime juice
1 tbsp rice vinegar
2 tbsp extra-virgin olive oil
1 tsp kosher salt
1/4 Serrano pepper, seeds and membrane removed and minced

For the tacos, combine chile powder, cumin, garlic powder, salt, pepper, lime juice and olive oil in a large plastic resealable bag or container. Shake to mix and add vegetables. Marinate for 30 minutes to 1 hour, turning bag often to coat all vegetables.

Preheat a charcoal grill to medium. Once heated, grill pineapple for 2-4 minutes or until charred, turning once. Set aside to cool. Once cooled, dice pineapple and add red onion, cilantro, lime juice, rice vinegar, olive oil, salt and Serrano pepper and toss in a bowl. Set aside.

Arrange vegetables on grill grate and cook 1-2 minutes per side, being careful to not burn. Remove from grill and serve on a platter with heated flour or corn tortillas. Top with pineapple salsa.  Enjoy!

3 comments:

  1. Yummmmmm! I love fruity salsas.

    ReplyDelete
  2. Yes yum! Looks and sounds soo good I for sure got to try this one!

    ReplyDelete
  3. This was delicious! A great way to use our grill and get some good smokey flavor on our veggies :)

    ReplyDelete

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