Grilled Thai Vegetable Tacos Recipe

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Grilled vegetable tacos (vegan and gluten free) are completely irresistible and satisfying when tossed in a light peanut sauce and topped with avocado slices. 238 calories and 6 Weight Watchers Freestyle SP

Yields 6



  1. Preheat the grill to medium-high heat. Lightly brush with vegetable oil.
  2. Lay the zucchini and yellow squash strips on a baking sheet in a single layer. Brush on both sides with 1 tablespoon of the olive oil.
  3. Place the red bell pepper and onion in a medium bowl. Gently toss with the remaining 2 teaspoons of olive oil.
  4. Grill the vegetable until just tender, 4 to 5 minutes per side for the zucchini and yellow squash, 3 minutes per side for the onion and 2 minutes per side for the red bell pepper.
  5. Cut the zucchini, yellow squash and red pepper into ½-inch chunks. Cut off the root ends of the onions and cut the layers in half.
  6. Place all of the vegetables in a large bowl and toss with 3 tablespoons of the peanut sauce.
  7. Wrap the corn tortillas in a paper towel and microwave on HIGH for 30 seconds to soften the tortillas.
  8. Using 1 tortilla per taco (use an extra if you're worried about them falling apart), divide the vegetables evenly between the tacos and top each with 2 teaspoons of peanut sauce, 2 slices of avocado and a sprinkle of cilantro.

The peanut sauce:

  1. In a small bowl, whisk together the peanut butter, water, soy sauce and rice vinegar until smooth.
  2. Stir in the ginger, honey and chili garlic sauce.


Recipe Notes

Weight Watchers Points: 6 (Freestyle SmartPoints), 6 (Points+)
© 2019 Cookin Canuck. All rights reserved.