I love going to my local farmer's market and seeing what fresh produce is in season that I can throw into a taco. Use whatever fresh veggies they have; I promise it will be delicious. —Ralph Jones, San Diego, California
Farmers Market Street Tacos
Updated on Nov. 15, 2023
Peppers (Hot)
Farmers Market Street Tacos
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 2 bunches bok choy, halved
- 1 medium zucchini, cut into 3-in. sticks
- 1/2 pound fresh asparagus spears
- 2 medium ripe avocados, peeled and quartered
- 1 bunch green onions
- 2 jalapeno peppers, halved and seeded
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 8 mini corn tortillas
- Fresh cilantro leaves
- Optional: Pickled red onions, lime wedges, sliced radishes and salsa verde
Directions
- Prepare grill for medium-high heat. Brush bok choy, zucchini, asparagus, avocados, green onions and jalapenos with olive oil; sprinkle with salt and pepper. Transfer to a greased grill rack.
- Grill, covered, or broil 4 in. from heat until vegetables are crisp-tender and slightly charred, 4-5 minutes, turning occasionally. Grill tortillas until warmed and slightly charred, 30-45 seconds per side. Cut vegetables to desired sizes; serve in tortillas with cilantro and toppings of your choice.
Nutrition Facts
2 tacos: 319 calories, 19g fat (3g saturated fat), 0 cholesterol, 536mg sodium, 33g carbohydrate (9g sugars, 13g fiber), 11g protein.
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