Ingredients
- 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
Directions
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.
Published on June 7, 2023
