Past Recipes
Grilled Vegetable Tacos

Grilled Vegetable Tacos with Mexican Street Corn

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Recipe Details


Maybe it’s the bright colors or the lack of eating utensils required, but we always associate tacos with easy, breezy, summertime dinners. In this vegetarian version, we’re highlighting seasonal tomatoes and squash, which are rubbed with spices then grilled until sweet and very tender. The veggies are wrapped in warm corn tortillas, topped with Greek yogurt crema, and served with one of our favorite sides: creamy Mexican street corn.


  • < 600 Calories
  • Vegetarian
  • Spicy
  • For The Grill

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

Ingredients & Equipment

What we send

  • summer squashes
    summer squashes
  • plum tomato
    plum tomato
  • red onion
    red onion
  • lime
  • cilantro
    1/8 ounce
  • ears corns
    ears corns
  • corn tortillas
    corn tortillas
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • Sir Kensington's avocado oil mayo
    1 1/2 ounce
    Sir Kensington's avocado oil mayo
  • Cotija cheese
    2 tablespoons
    Cotija cheese
  • ground cayenne pepper
    1/4 teaspoon
    ground cayenne pepper
  • ground cumin
    1/2 teaspoon
    ground cumin
  • chili powder
    1/2 teaspoon
    chili powder
  • dried oregano
    1/2 teaspoon
    dried oregano

What You’ll Need

  • kosher salt
  • black pepper
  • grill or grill pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

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

    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.
  3. Grill Vegetables

    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.
  4. Grill Corn

    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.
  5. Make Crema

    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.
  6. Plate Tacos

    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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