Grilled Veggie Ten Minute Tacos

Try this super quick and easy dish using the best of summer veggies!

  • Prep Time 10 min
  • Total Time 10 min
  • Servings 4

Ingredients

1/2
large red onion, cut into 1/2-inch slices
2
portabella mushroom caps, cut into 1-inch strips
2
zucchini, cut into strips
1
tablespoon vegetable oil
3
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
4
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch) or 4 Old El Paso™ Stand 'n Stuff™ crunchy taco shells, warmed

Make it FRESH Toppings, if desired

Avocado slices
Fresh cilantro
Fresh lime wedges
Halved cherry tomatoes

  • 1 Heat gas or charcoal grill. Drizzle vegetables (onion, mushrooms and zucchini) with oil; sprinkle with taco seasoning mix.
  • 2 Place vegetables on grill over medium heat. Cover grill; cook 3 to 4 minutes on each side or until charred.
  • 3 Divide vegetables among tortillas; add toppings.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
0mg
0%;
Sodium
870mg
870%;
Total Carbohydrate
22g
22%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
15%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.