Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing
Prep Time
10mins
Cook Time
15mins
Total Time
25mins
Up your taco game with smoky grilled avocado slices! A quick & easy vegetarian taco dish spiced up with creamy jalapeno dressing perfect for Cinco de Mayo.
Course:
Main Dish
Cuisine:
Mexican, Southwestern
Servings: 4servings
Ingredients
For grilled avocado tacos:
2 large avocados, ripe but still with some firmness
2ears fresh corn, husks and silks removed
1pint cherry tomatos
2tablespoons olive oil
1tablespoon Tajin chili and lime seasoning
1teaspoonground black pepper
1/4cup fresh chopped cilantro
For dressing:
1/2cupplain Greek yogurt
3tablespoons chopped fresh cilantro
1/2 to 1mediumjalapeno, seeded and chopped
1tablespoonminuced garlic
2tablespoonsfresh lime juice
1teaspoononion powder
to taste:salt and black pepper
Instructions
Heat grill to approximate 400 F degrees.
Liberally coat avocado, corn and skewered tomatoes with olive oil. Season with Tajin and pepper.
Grill avocado slices for approximately 1 ½ to 2 minutes per side. Grill tomatoes for about 4 to 5 minutes until softening but not popped, turning skewer once and moving to indirect heat if cooking t quickly. Grill corn for approximately 12 minutes rotating several times on the grill and removing when starting to turn golden brown in places with bits of char.
Transfer vegetables to platter and let cool for 5 minutes. Remove tomatoes from skewer and shear corn from cob. Toss tomatoes and corn together with fresh cilantro.
Add all dressing ingredients to blender jar and blend for 60 to 90 seconds, or until smooth, chill until serving time.
To serve, lay several slices of avocado in the middle of a tortilla warmed on the grill and top with tomato-corn mixture. Drizzle with dressing. Repeat for remaining tacos.