Solo dinner again last night. Going on day 13 of my husband out on the Northern California fires. But that’s ok, cooking for just myself means I get to experiment with food ideas without the pressure of having to impress somebody else. If it doesn’t work, no problem, I don’t have to tell anybody about my food fail. But if it works then I can’t wait to share it with everybody.
We all have favorite foods and the staples we make every week, but sometimes all it takes is a little tweak and you’ve got a new favorite. I wanted tacos last night but didn’t have all the usual standard Mexican fixings and my daughter was on hour three of constant whining, so there was no way I was going to the store. Time to get creative.
There are ALWAYS loads of veggies in my fridge so I thought why not grill some of my favorites and throw them in a tortilla? Sounds like fajitas but it’s really not. Instead of chopping everything first and sautéing everything together, I opted to prep my veggies as if I was going to grill them on the BBQ, cook them on my stovetop grill pan and then slice the veggies up after they are cooked. Turns out I just married two of my most favorite food styles – Mexican and grilling – into one amazing new dish. It’s not rocket science but it was oh my god delicious. I needed some protein to go with my tacos and obviously had some leftover ground chicken thigh meat in the fridge so I layered that on the bottom of the taco, but next time I make these I’m going with steak! But, as always with my mix and match style of cooking, any meat and veggie combo will work here as long as it can be grilled.
For those on a flexible eating program the calories and macros for one serving (2 tacos) are: 445 Calories – 30C / 19F / 37P
***Macros based on the use of Must B Nutty Tortillas and Ground Chicken***
Grilled Veggie Tacos with Spicy Yogurt Sauce
2 Must B Nutty Tortillas (Can sub any style of tortilla/wrap)
45g Yellow Onion
50g Red Bell Pepper
30g Crimini Mushroom
4 oz. Ground Chicken (or meat of choice)
28g Nonfat Greek Yogurt
5g Cholula Hot Sauce
Salt and Pepper
Cilantro for Garnish
Prep your chosen protein – sautéed ground chicken, grilled chicken or steak etc. and set aside.
In a small mixing bowl, combine the Greek yogurt and Cholula and combine thoroughly until it becomes a slightly thinner sauce and set aside.
Prepare your veggies to be grilled:
Slice zucchini into approximately half inch wide and 2 inch long segments.
Cut the bottom and top off of the red bell pepper and quarter into about 1 1/2 -2 inch wide pieces.
Slice the yellow onion into rounds approximately 1/4 inch thick.
Slice the crimini mushrooms into 1/4 thick pieces as well.
Coat a grill pan with non-stick olive oil spray and season all the veggies with garlic powder, salt and pepper to taste.
Cook all of the veggies on the same pan, however the bell peppers will take the longest so start with those first, then the onions, the zucchini and lastly the mushrooms.
Once all the veggies are cooked, leave the zucchini and mushrooms as is, slice the red bell peppers into thin strips and separate the onion rounds.
When assembling the tacos, place the meat on the bottom, layer your zucchini and bell pepper slices, then onions and mushrooms. Drizzle the yogurt hot sauce over the veggies and garnish with cilantro.
Optional but suggested addition if your diet allows: Jack Cheese 😊