Grilled Veggie Pit Stop Tacos
Quick, bold, and built for speed.
Ingredients:
8 small soft tortillas
2 bell peppers, sliced
2 medium zucchini, sliced into strips or rounds
1 medium red onion, sliced
1 cup corn kernels
1 cup fresh salsa
1 lime, cut into wedges
1 tbsp olive oil
Salt and pepper, to taste
Directions:
Preheat a grill or grill pan to medium-high heat.
Toss peppers, zucchini, onion, and corn with olive oil, salt, and pepper.
Grill vegetables for 8–10 minutes, turning occasionally, until lightly charred and tender.
Warm tortillas on the grill for about 30 seconds per side.
Assemble tacos with grilled vegetables and fresh salsa.
Finish with a squeeze of fresh lime before serving.
Why it works:
Fast, fresh, and flavorful
Plant-powered energy
Perfect “on-the-go” fuel