Farmers Market Street Tacos


  • 1 bunch green onions
  • 2 bunches bok choy, halved
  • 1 medium zucchini, cut into 3-in. sticks
  • 1/2 pound fresh asparagus spears
  • 2 medium ripe avocados, peeled and quartered
  • 2 jalapeno peppers, halved and seeded
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 8 mini corn tortillas
  • Fresh cilantro leaves
  • Optional: Pickled red onions, lime wedges, sliced radishes and salsa verde


Prepare grill for medium-high heat. Cut partially through green onions, leaving tops intact. Brush green onions, bok choy, zucchini, asparagus, avocados and jalapenos with olive oil; sprinkle with salt and pepper. Transfer to a greased grill rack. Grill, covered, or broil 4 in. from heat until vegetables are crisp-tender and slightly charred, 4-5 minutes, turning occasionally. Grill tortillas until warmed and slightly charred, 30-45 seconds per side. Cut vegetables to desired sizes; serve in tortillas with cilantro and toppings of your choice.


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Published on June 7, 2023