Grilled Vegetable Tacos

2 poblano peppers (washed)
8 oz. sour cream
1 pkg. dry ranch dressing mix
5 clove garlic (divided)
¼ cup olive oil
3 tsp. cumin
3 tsp. chili powder
2 tsp. smoked paprika
1 tsp. salt
¼ tsp. black pepper
2 limes (juiced)
1 tbsp. green Tabasco sauce
1 lb. asparagus (washed, trimmed)
1 zucchini (cut into 2″ diagonals)
2 portobello mushrooms (stemmed, gills removed)
2 red or yellow bell peppers (quartered, seeds removed)
1 bunch green onions (washed)
20 tortillas (6″ or 8″, any type)
fresh cilantro (optional)

Preheat grill to high. Place whole poblano peppers directly onto the grill; char on all sides. Remove from heat, place into a bowl, cover with plastic wrap and let rest and steam for 5 minutes. Remove the stems, skin and seeds. Place the roasted peppers, sour cream, ranch dressing mix and 2 cloves garlic into a blender. Process until smooth and set aside.

In a small bowl, combine the olive oil, cumin, chili powder, paprika, 3 cloves minced garlic, salt, pepper, lime juice and Tabasco sauce.

Place the asparagus, zucchini, mushrooms, bell peppers and green onions on a sheet tray and toss with the marinade to coat the veggies. Place them onto the preheated grill and cook for 5 to 10 minutes, turning along the way, until crisp-tender. The green onions and asparagus will finish cooking first.

Allow the veggies to cool, cut into 2″ strips and season to taste with salt and pepper. Heat tortillas over warm grill. Build your tacos with poblano cream on the tortilla, a portion of veggies, more poblano cream and a sprinkle of fresh cilantro, if desired.

Recipe By:

Chef Ryan Covert

Prep + Cook Time:

30 mins

Serving Size:

10 servings

As featured in…

Jul. 1, 2020 Coupon Book