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Grilled Avocado and Veggie Tacos

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Target Test Kitchen

"Season fresh veggies with a squeeze of lime and flavorful spices. Then cook them over a fired-up grill to make this delicious, meatless meal-in-one."
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45 m servings 360 cals
Original recipe yields 4 servings

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  1. Arrange cut vegetables on large rimmed baking pan. Brush both sides with olive oil and squeeze juice of 1/2 lime over vegetables. Combine cumin, chili powder, salt, cayenne and black pepper to taste in small bowl. Sprinkle on veggies.
  2. Heat grill. Arrange vegetables on oiled grate or in grill pan. Grill 8 to 10 minutes, turning as necessary, until warm and tender, adding avocado halves halfway through, cut-side down.
  3. Chop veggies and slice avocados. Season with salt and pepper, if desired. Serve in warm tortillas with wedges of remaining lime. Top with cheese and garnish with cilantro.
  4. TIP: To warm tortillas on grill, arrange tortillas in single layer on hot grate. Heat 2 to 3 minutes until warm through and small brown spots appear, turning once or twice.

Nutrition Facts

Per Serving: 360 calories; 21.1 g fat; 38.2 g carbohydrates; 9.6 g protein; 17 mg cholesterol; 372 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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