Spicy Vegetable Tacos

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The best vegetable tacos ever! Adjust the chipotle chilies to your “heat” taste. Freeze the leftover chilies, 2-3 each in small plastic bags, for the next time you make this recipe.

Serves 8
Serving Size: 2 tacos
Prep Time: 40 minutes
Marinate Time: 30-60 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes- 2 hours



  • 3 tablespoons red wine vinegar
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons water
  • 3 garlic cloves, chopped
  • 3 canned chipotle chilies with 3 teaspoons adobo sauce, chopped
  • 1 cup olive oil

Taco Filling:

  • 3 large onions, cut in ½-inch thick slices
  • 3 medium zucchini, cut in ½-inch thick slices or wedges
  • 3 red or green bell peppers, halved and seeded
  • 2 medium eggplants, cut in ½-inch thick slices
  • 2-3 ears of corn
  • 16 whole-wheat soft tortillas



  1. In a large bowl, whisk together the vinegars and water.
  2. Use a knife to chop together the garlic and chipotle chilies. Add the garlic/chili mix to the vinegar and water mixture.
  3. Slowly whisk in the oil.

Taco Filling:

  1. Transfer the onion, zucchini, bell pepper, and eggplant to the bowl with the marinade, turning to coat. Let sit at room temperature for 30 to 60 minutes.
  2. Preheat grill to medium (350°F to 375°F).
  3. Remove vegetables from marinade and grill, turning occasionally, for 15 to 20 minutes.
  4. As the other vegetables are grilling, grill the corn until done (approximately 15-20 minutes, turning occasionally).
  5. Transfer the grilled onion, zucchini, bell pepper, and eggplant to a cutting board and chop roughly.
  6. Transfer the grilled corn to a cutting board, cut the kernels from the cobs and mix into the chopped vegetables.
  7. Serve with warm tortillas. Refrigerate any leftovers.

Nutrition Information per Serving:

  • Serving Size: 2 tacos
  • Vegetables: 3 cups
  • Fruits: 0 cups
  • Calories: 325 calories
  • Carbohydrates: 56 grams
  • Fiber: 14 grams
  • Protein: 11 grams
  • Fat: 8 grams
  • Sodium: 370 mg

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