Who Needs Meat When You Have These Grilled Vegetable Tacos?

Usually when people think tacos, they think meat. Well, this all-vegetable version just might change that. Grilled squash, tomatoes, and onion make up the “meat” of these colorful tacos, served with a side of cheesy, spicy Mexican street corn topped with Sir Kensington’s Avocado Oil Mayonnaise. Topped with Greek yogurt crema sauce with a dash of lime, these grilled vegetable tacos deliver just as much flavor as their meatier counterparts.

No grill? No worries! Preheat oven to 450°F. After tossing with oil and spices, place vegetables in a single layer on a baking sheet and roast until tender, about 15 minutes.

When slicing the onion, try to keep the rings intact so they grill together and evenly.

Toss veggies gently in the seasoning so they don’t break up before grilling.

2 summer squashes
1 plum tomato
1 red onion
1 lime
⅛ ounce cilantro
2 ears corn
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chili powder
6 corn tortillas
1 small container Chobani Greek yogurt
1½ ounces Sir Kensington’s avocado oil mayo
2 tablespoons cotija cheese
¼ teaspoon cayenne pepper

2½ tablespoons canola oil
kosher salt
black pepper
grill or grill pan
aluminum foil


Prepare Ingredients:

Preheat a grill or grill pan to medium/high heat (see Recipe Tip). Rinse all produce. Slice squash lengthwise into ½- inch slices. Halve tomato. Peel red onion and slice into ¼-inch rings (see Recipe Tip). Halve lime. Pick cilantro leaves, discarding stems. Shuck corn, discarding husks and silk.

Season Vegetables:

In a large bowl, whisk together 1 tablespoon canola oil, spice mix, ½ teaspoon salt, and pepper as desired. Add squash, tomato, and onion to bowl with oil and spices and toss to coat (see Recipe Tip).

Grill Vegetables:

Brush grill with 1 tablespoon canola oil. Place squash, tomatoes, and onion on grill in an even layer and cook, working in batches if needed, until charred on outside and tender, about 3 minutes per side. Remove vegetables from grill and set aside to cool. When cool enough to handle, roughly chop and set aside.

Grill Corn:

Brush grill with ½ tablespoon canola oil. When grill is smoking, add corn and cook until bright yellow and charred in spots, about 8 minutes total, rotating occasionally. Stack tortillas, wrap in foil, and place on the grill with corn to warm, about 5 minutes.

Make Crema:

Add juice of 1 lime to container with yogurt. Season with ⅛ teaspoon salt and pepper as desired. Stir to combine and set aside.

Plate Tacos:

Spread mayonnaise onto grilled corn, then sprinkle with cotija cheese and as much cayenne pepper as desired (it’s spicy!) Divide squash, tomatoes, and onions evenly among tortillas. Dollop with Greek yogurt crema. Garnish everything with cilantro and dig in.


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