Tacos
Grilled Tacos
Grilled peppers, onions, mushrooms and scallions make a colorful filling for warm corn tortillas. Set everything on a platter with cilantro, jalapeño and lime and let everyone build their own tacos.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Makes
- 8 large or 16 small tacos
Estimated total time: 35 minutes.
Let’s make it.
Prepare the grill and vegetables.
Heat a grill or grill pan to medium-high. Wash and dry the vegetables. Cut the pepper and onion as listed, halve any very large mushrooms and trim the scallions. Toss with the olive oil, salt and pepper.
Grill in stages.
Start the pepper strips and onion wedges first. Grill for about 10–15 minutes, turning occasionally, until tender with charred edges. Add the mushrooms and cook for about 8–10 minutes, turning as needed. Grill the scallions for about 3–5 minutes, until softened and marked. Use a grill basket for pieces that could fall through the grate. Move each vegetable to a platter as it finishes; work in batches if needed.
Warm the tortillas.
Warm the tortillas on a clean part of the grill or in a dry skillet for about 20–30 seconds per side, until soft. Keep wrapped in a clean kitchen towel while you finish the stack.
Chop and serve.
Cut the cooked vegetables into bite-sized pieces, discarding any tough onion root, and arrange on a serving platter. Set out the warm tortillas, cilantro, sliced jalapeño and lime wedges. Divide the vegetables among eight 6-inch tacos or sixteen 4-inch tacos, or let everyone assemble their own.
From the kitchen
- Cut vegetables smaller after grilling so they are easy to bite, especially in 4-inch tortillas.
- Different vegetables finish at different times; move each off the heat as soon as it is tender.
- Original and Turmeric corn tortillas both work, with the 4-inch Street Taco option for smaller tacos.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas