I love going to my local farmer's market and seeing what fresh produce is in season that I can throw into a taco. Use whatever fresh veggies they have; I promise it will be delicious. —Ralph Jones, San Diego, California
Farmers Market Street Tacos
Updated on Nov. 15, 2023
Peppers (Hot)
Ingredients
- 2 bunches bok choy, halved
- 1 medium zucchini, cut into 3-in. sticks
- 1/2 pound fresh asparagus spears
- 2 medium ripe avocados, peeled and quartered
- 1 bunch green onions
- 2 jalapeno peppers, halved and seeded
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 8 mini corn tortillas
- Fresh cilantro leaves
- Optional: Pickled red onions, lime wedges, sliced radishes and salsa verde
Directions
- Prepare grill for medium-high heat. Brush bok choy, zucchini, asparagus, avocados, green onions and jalapenos with olive oil; sprinkle with salt and pepper. Transfer to a greased grill rack.
- Grill, covered, or broil 4 in. from heat until vegetables are crisp-tender and slightly charred, 4-5 minutes, turning occasionally. Grill tortillas until warmed and slightly charred, 30-45 seconds per side. Cut vegetables to desired sizes; serve in tortillas with cilantro and toppings of your choice.
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