Grilled Vegetable Tacos with Cilantro Pesto
If you can't find the squash-like Mexican chayote, substitute an additional zucchini and yellow squash. Check out our test kitchen articles for more on chayote and to learn how to make your own corn tortillas.
Ingredients
For the grilled vegetables:
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2 small zucchini, cut lengthwise into 1/4-inch-thick slices
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2 small yellow squash, cut lengthwise into 1/4-inch-thick slices
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2 medium chayote, peeled, seeded, and sliced into 1/4-inch-thick slices
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3 tablespoons sunflower or vegetable oil
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1 teaspoon minced garlic
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1 serrano chile, minced
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Kosher salt and freshly ground black pepper
For assembling the tacos:
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8 6-inch corn tortillas, warmed
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1 recipe Cilantro Pesto
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3/4 cup crumbled queso fresco cheese or feta (optional)
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Coarsely chopped fresh cilantro (optional)
Directions
Grill the vegetables:
Prepare a medium-high gas or charcoal grill fire.
In a large bowl, combine the zucchini, yellow squash, and chayote. Add the oil, garlic, serrano, 1 tsp. salt, and 1 tsp. pepper and toss gently to coat. Grill, covered, until the vegetables become tender and have grill marks on both sides, 2 to 3 minutes per side. The chayote will soften but won¿t become limp like the zucchini and squash.
Let the vegetables cool slightly and then slice crosswise into thin strips. Season to taste with more salt and pepper.
Assemble the tacos:
Spoon some of the vegetable mixture on top of each tortilla and top with a drizzle of the pesto and some crumbled cheese and chopped cilantro (if using). The filling can be warm or at room temperature.
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