Summer Grilled Veggie Tacos with Strawberry, Lime, and Basil Salsa
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Taco Ingredients:
– 1 zucchini thinly sliced length wise
– a large bundle of asparagus
– 5 Bellafina peppers
– 1 package of corn tortillas (or you can make you own using my recipe here)
– 2 avocados
– cherry tomatoes
– goat cheese
Veggie marinade
– 3 tbsp of olive oil
– 1 tsp of chili powder
– ½ tsp of cumin
– ½ tsp of cayenne
– the juice of one lime
– salt and pepper to taste
Strawberry Salsa
– 2 cups of fresh strawberries
– 1 small red onion
– ¼ cup of fresh basil
– ½ jalapeno
– juice of half a lime
– splash of olive oil
– salt and pepper to taste
Directions:
Mix up the marinade ingredients and set aside.
Cut the strawberries and chop the onion into small pieces, mince the basil and jalapeno, add to a small bowl. Juice half a lime and add with a splash of olive oil and salt and pepper, drizzle over the strawberry mixture and set aside.
Thinly slice the zucchini length wise and add to a bowl with the asparagus and whole peppers. Drizzle the marinade over the veggies and take out to the grill.
On medium/low heat add the peppers to the grill first as they take the longest to get the char that you are looking for. When the peppers are close to being finished (5-8 minutes) add the zucchini and asparagus, they will only take a few minutes on each side.
Warm your tortillas up on the grill and start assembling; add some grilled veggies (slice the peppers after you have charred them on the grill), strawberry salsa, a few slices of avocado, some cut cherry tomatoes, a sprinkle of goat cheese, a squeeze of fresh lime and serve!
From lyndseyeden.com