Easy Tacos with Fresh Grilled Vegetables 8

Pair these ‘Easy Tacos with Fresh Grilled Vegetables’ with guacamole, chips and a few margaritas and you’ve got yourself a fiesta!

Remember how I mentioned that most Florida farms are ending their farm shares for the summer?  Well there is one farm that is not only growing cucumbers, zucchini, squash, tomatoes and peppers, but giving her produce away to the homeless.  Talk about paying it forward!  I definitely see some great things coming her way in the future.
Wendy, from Wendy’s Organically Grown Herbs, told me this when I mentioned my mom and I would love to buy some of her produce which is when she told me most of the crop has been given to help those in need but she would drop off some of her fresh veggies and canned goods to me for free. 
Pictured here are some of her juicy tomatoes tucked into the taco, sweet summer squash and fresh zucchini that I simply seasoned up and grilled to pair with my super simple tacos that my whole family, even my daughter (who is allergic to everything) could enjoy.
A special thanks to Wendy’s Organically Grown Herbs.  Please visit her site to find the benefits of fresh herbs, how to use them to make home-made gifts and even how to attract butterflies and hummingbirds!
Grilled Veggie Tacos

Easy Tacos with Fresh Grilled Vegetables

Makes 8 tacos
1 lb beefless crumbles (or walnut meat omit taco seasoning, if using)
1 packet low sodium taco seasoning
1 small onion, chopped
1 Tbsp olive oil
1 pkg non GMO organic corn taco shells (8 taco shells)
Toppings of choice
Cashew Sour Cream or non-dairy sour cream
Shredded non-dairy shredded cheese
Tomatoes and Lettuce

1 large zucchini, sliced
2 small summer squash, sliced
2 small Japanese eggplant, sliced lengthwise
4 ears bi-color sweet corn, shucked
olive oil spray
Seasoning of choice (I used Tony Chachere’s)


1. Heat 1 Tbsp of olive oil in a pan to medium high heat.  Saut√© the onion until softened, about five minutes.  Add the walnut meat or beefless crumbles and, using a wooden spoon, break it up to brown.  Add the seasoning to package directions (if using beefless crumbles).  Add crumbles to taco shells and top with toppings of choice.

2. Meanwhile, preheat grill to medium high; spray all sides of veggies with oil and season with desired seasonings.  Grill first side about 5 to 7 minutes or until grill marks appear, flip and grill an additional 5 to 7 minutes or until cooked to desired doneness.

Estimated Nutrition Info Per Taco 

8 Tacos
Amount Per Taco
Calories 219.5
Total Fat 14.9 g
Saturated Fat 4.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 5.4 g
Cholesterol 39.1 mg
Sodium 81.2 mg
Potassium 161.0 mg
Total Carbohydrate 9.0 g
Dietary Fiber 0.5 g
Sugars 0.0 g
Protein 11.6 g

Vitamin A 0.5 %
Vitamin B-12 19.5 %
Vitamin B-6 7.4 %
Vitamin C 0.0 %
Vitamin D 0.0 %
Vitamin E 1.5 %
Calcium 1.4 %
Copper 2.0 %
Folate 1.1 %
Iron 7.2 %
Magnesium 2.8 %
Manganese 0.5 %
Niacin 12.8 %
Pantothenic Acid 2.2 %
Phosphorus 8.0 %
Riboflavin 8.3 %
Selenium 11.3 %
Thiamin 2.3 %
Zinc 15.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Related posts:

About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.

Leave a comment

Your email address will not be published. Required fields are marked *

8 thoughts on “Easy Tacos with Fresh Grilled Vegetables