Grilled Summer Veggie Tacos

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Written by our friend Roni of GreenLiteBites, TheUnworldlytravelers and Roni’s Weigh

For me, summer means long days, tons of sunshine, and garden vegetables.

Lots and lots of garden vegetables! 

Growing up, my mom always planted a small garden out back and there was nothing I loved more than picking fresh vegetables during the day to make with dinner that night. 

If you’ve ever grown your own garden or visited a local farmers market, you may be familiar with, what I call the trifecta of summer vegetables — zucchini, yellow squash and tomatoes. 


I find myself using these three veggies as the base for lots of summer meals not only because of their availability but their simplicity as well. They don’t require much prep or a long cooking time like many of the winter squashes do. Just a drizzle of olive oil, pinch of salt and a warm grill are all you need to bring out their awesomeness.


Summer also means fresh garden herbs like cilantro which, when added to the trifecta of summer vegetables, ups the taste and freshness anti. The combination of garden vegetables, fresh herbs and California Avocado? Well now… that may be the start of a perfect summer meal!

Don’t believe me? Give these super simple Grilled Summer Veggie Tacos a try. They are a great example of a summer meal and my new favorite!


Grilled Summer Veggie Tacos with California Avocados Recipe

Serves: 2

Prep time:  5 minutes
Cook time: 5 minutes
Total time: 10 minutes

1 small zucchini
1 small yellow squash
1 plum tomato
1/2 Vidalia onion
1 Tbsp. olive oil
1 pinch kosher salt 
4 corn tortillas
1 ripe, Fresh California Avocado, seeded, peeled and sliced 
2 sprigs fresh cilantro
Hot sauce for drizzling


  1. Fire up the grill to get the grates nice and hot 
  2. Cut the zucchini, yellow squash, tomato and onion into 1/2 inch thick slices. Toss the cut veggies with the olive oil and salt
  3. Grill the veggies about 2 minutes each side just to soften them lightly and get those beautiful grill marks
  4. Remove the veggies from the grill and warm the tortillas while the vegetables cool for a moment
  5. Cut any larger vegetable pieces and place a few slices of each vegetable on top of the tortillas
  6. Top each open taco with a slice of avocado, a sprig of fresh cilantro and a drizzle of your favorite hot sauce. Fold the tortillas and enjoy!  

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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