grilled vegetarian tacos loaded with end of summer vegetables (poblanos, red bell pepper, portobello mushrooms) that have been roasted over the direct flame on the grill. topped with a handful of spicy microgreens & a creamy, smoky, tangy goat cheese spread full of chipotle & lime. only thing missing is margs & guac!
when i told chris we were having tacos for dinner, his eyes lit up.
when chris asked me what kind of tacos we were having for dinner & i informed him that they’d be grilled vegetarian tacos, the joy in his eyes was replaced with undeniable disappointment.
“oh, okay…sounds good.”
bless him, that sweet husband of mine. he is always a good sport, & he never complains about the food i put in front of him. (which i think probably stems from being the youngest of 4 & being raised by the most polite woman on the face of the planet.) but. there certainly are some foods he enjoys more than others & they usually involve the words buffalo & wings.
but i reeeeeally couldn’t help myself this time. i’m kind of having a moment with these grilled vegetarian tacos.
our trip to washington dc has been on my mind lately, likely because it was about this time last year when we went & i’m totally a nostalgic softie like that. icymi: chris was running in a ragnar race with some teammates from work. (ew!) i went to “cheer him on” – aka i walked around georgetown for 2 days & ate cupcakes by myself & grabbed tacos with my dear friend sarah. #bestwifeever
sarah took me to this incredible hole-in-the-wall taco spot, chaia, tucked into a back street in georgetown. they serve up vegetarian tacos, & oh. my. word. so good. so, so, so good. we ordered one of each.
each one of the tacos was stuffed with the most flavorful veggies i’ve ever eaten, but each taco also had some special element that made it so much more than just a tortilla with veggies inside.
like skillet corn. or chipotle yogurt. or poblano crema.
so much goodness.
so that’s exactly what we’re doing today: grilled vegetarian tacos.
these grilled vegetarian tacos are:
- loaded with grilled veggies, of course!: i picked veggies that remind me of the end of summer, but you can choose whatever you love. these veggies take to the grill well, & paired together make for the perfect bite: meaty grilled portobellos, fruity fresh peppers (poblanos for spice, red bell pepper for a pop of color), & sweet corn (like candy this time of year! i just can’t stop!). simply season them with some oil, salt, & pepper & throw them on the grill whole. once they’re grilled to charred perfection, slice them & load them up into a tortilla. it honestly couldn’t be easier.
- topped with a handful of spicy micro greens: totally inspired by chaia, where all of the tacos are topped with micro greens, i knew i had to top ours with a handful of micro greens. micro greens are just that – the mini, micro version of normal greens! you can get them in all kinds of varieties (micro basil, micro cilantro, micro dill, etc…) in most grocery stores & farmer’s markets. i went with micro radish greens because their pepperiness is perfection, & so are their greenish, purplish leaves.
- drizzled with chipotle goat cheese spread: chipotle goat cheese drizzle? yes, yes, & yes! it’s so simple, but it is the “wow” element that really takes these grilled vegetarian tacos to the next level. you simply add goat cheese, a chipotle pepper, & fresh lime juice into a food processor & let it buzz away for a few minutes until it is perfectly smooth. this chipotle goat cheese spread is creamy, tangy, smoky, & simply perfect.
- super cost-effective (bonus!): you can whip up a ton of grilled veggies for a totally low-cost taco night with friends. light up the grill, whip up the margaritas & guac, & let everyone build their own grilled vegetarian tacos. it’ll be the perfect fiesta to celebrate the end of summer, without breaking the bank.
oh, & for the record: chris loved them. like, “babe, these are really good” levels of loving them.
so tell me…what kinds of veggies do you love in tacos? have you ever been to chaia in dc? what are your favorite foodie travel memories? let me know in the comments below…i’d obvi LOVE to chat!! xo
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- 4 portobello mushroom caps, stems removed
- 2 poblano peppers
- 2 red bell peppers
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 4 ounces goat cheese, at room temperature
- 1 chipotle pepper in adobo sauce
- 1 lime, juiced
- 8–12 4-inch corn tortillas
- optional, for garnish: spicy microgreens, chopped cilantro, queso fresco, extra lime wedges
grill the vegetables
- Preheat the grill on high heat. Allow the grill to come up to temperature, about 500-600 degrees.
- Toss the portobello mushroom caps, poblano peppers & red bell peppers in the oil and salt, ensuring they’re evenly coated.
- Grill the vegetables over high, direct heat for 5-10 minutes, turning occasionally, until the peppers are charred on all sides and the mushrooms are cooked through. Transfer to a cutting board, & allow to cool.
- Once cool, slice the vegetables into thin strips, discarding the tops & seeds of the peppers.
Meanwhile, make the chipotle goat cheese spread
- While the vegetables grill, add the goat cheese, chipotle pepper, & lime juice to a food processor. Pulse until combined, and puree until smooth. Transfer to a bowl, & set aside.
Assemble the tacos
- If you’d like to char up the tortillas a bit, place them over open flame on your gas stove. Watch the tortillas carefully, rotating and turning them often.
- Fill the tortillas with the grilled vegetables, topping with the microgreens (& any other toppings you wish to add on), & finish with a drizzle of the goat cheese spread. Serve with lime wedges for spritzing (& margaritas, obviously). Enjoy!
- Serving Size: 4
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