Ingredients Jump to Instructions ↓

  1. For the grilled vegetables:

  2. 2 small zucchini, cut lengthwise into 1/4-inch-thick slices

  3. 2 small yellow squash, cut lengthwise into 1/4-inch-thick slices

  4. 2 medium chayote , peeled, seeded, and sliced into 1/4-inch-thick slices

  5. 3 Tbs. sunflower or vegetable oil

  6. 1 tsp. minced garlic

  7. 1 serrano chile, minced

  8. Kosher salt and freshly ground black pepper

  9. For assembling the tacos:

  10. Eight 6-inch corn tortillas, warmed

  11. 1 recipe Cilantro Pesto

  12. 3/4 cup crumbled queso fresco cheese or feta

  13. Coarsely chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Grill the vegetables:

  2. Prepare a medium-high gas or charcoal grill fire.

  3. 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.

  4. Let the vegetables cool slightly and then slice crosswise into thin strips. Season to taste with more salt and pepper.

  5. Assemble the tacos:

  6. 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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